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Old 12-04-2008, 11:22 PM
 
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Since its the end of hunting season, and meat packers are throwing away piles of deer bones, I thought it might be fun to try making venison soup.

Has anybody else tried it? If so, I'd appreciate any tips you can give me.
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Old 12-05-2008, 07:42 AM
 
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I can't see where it would be much different than beef or chicken stock. Put them in a pan of water and let cook with some seasonings, I use celery, onion and some carroths and Salt and pepper. If you try it let us know how it is.
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Old 12-05-2008, 12:28 PM
 
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The fat on meat is what makes a good broth...the fat on venison is HORRIBLE...very gamey. A good piece of venison should have as much fat as possible trimmed from it. I remember having venison burgers once and the fat just stuck to your teeth...EW~
I don't think it would be good.
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Old 12-05-2008, 01:08 PM
 
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Quote:
Originally Posted by I LOVE PA! View Post
The fat on meat is what makes a good broth...the fat on venison is HORRIBLE...very gamey. A good piece of venison should have as much fat as possible trimmed from it. I remember having venison burgers once and the fat just stuck to your teeth...EW~
I don't think it would be good.
Good point, but maybe I'll give it a try anyway. I'm not really fond of eating plain venison, but I love soup....
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Old 12-05-2008, 02:15 PM
 
Location: Mid-Atlantic
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I suppose that you could end by chilling the finished stock and removing all of the fat. Maybe throw in a couple of beef bones or some trimming.

Stock Basics - Chicken Stock - Beef Stock - Stock Recipe
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Old 12-05-2008, 02:18 PM
 
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Quote:
Originally Posted by I LOVE PA! View Post
The fat on meat is what makes a good broth...the fat on venison is HORRIBLE...very gamey. A good piece of venison should have as much fat as possible trimmed from it. I remember having venison burgers once and the fat just stuck to your teeth...EW~
I don't think it would be good.
DUH - I forgot about that part...

And I can most of our venison and its really good, no fat added.
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Old 12-06-2008, 06:36 PM
 
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Not sure how good it would be, but make sure your bones are ROASTED first. Look up a classic french beef stock recipe. Also, coating the bones with tomato paste and then roasting till they're black gets rid of a lot of that gamey flavor that even beef bones can have.
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