Bone broth is an age-old superfood. In addition to being rich in collagen, an anti-inflammatory, and packed with micronutrients, its rich in flavor and will take any soup, stew or roast you’re cooking to the next level. I personally think it is an essential item to have on hand for mountain athletes in order to take care of our joints and bodies throughout a demanding season. Once you get used to having this golden elixir on your shelves or in your freezer, you’ll never want to leave your wild game bones behind again.
This particular recipe makes a plain stock that can then be used like a swiss army knife in your cooking or health routine.
Directions
- Preheat Oven - 400 degrees
- Saw game bones into 2-3 inch sections, helping to expose the marrow inside
- Cover the bones in olive oil, salt and pepper and roast in the oven for 35 minutes
- Transfer bones to a large stock pot; cover in water; add salt; simmer for 12 hours. Do not boil your bones. Let them just gently simmer on the stove.
- Remove the bones from the pot.
- Let the stock cool. The fat will form on the top as a hard shell. Remove the fat and discard. Strain the liquid through a fine strainer to get rid of any remaining fat, bone fragments or bits of meat.
- From here, it will last in the fridge for a week or so, or you can pressure can or freeze to preserve it.
I like to make this broth plain and simple in order to use it as a clean pallet for future recipes. If you want to add flavor ahead of time, you can simmer your bones with fresh herbs, garlic, onion, carrots, etc. To make an especially nice hot and healing broth to drink, warm your bone broth on the stove and add grated ginger, turmeric, salt, fresh herbs and lemon juice. Sip and enjoy!