Each year our family puts moose bones away in the freezer and at least once, if not twice or a third time in a year, I get the opportunity to make some bone broth! Well, this year isn’t any different.
So why moose bone broth, you ask? You can make bone broth with pretty much any type of bone but moose bones are plentiful during hunting season and they can make some nice, oily, bone broth. And it doesn’t hurt that it can help with getting you the good nutrients that your body needs.
This year I didn’t have the patience to create a video like I had hoped for, but I took some photo stills that will guide you through the bone broth making process.
Aaaand here we go….
First, you need a few pounds of cut up moose bones and they need to be cut up in small enough pieces to fit into a crock pot.
For the next steps, you have options –
You can : Blanche the bones!
Whiiiiich is not what I opted for this time, but in past ‘bone broth-ing’ I have done this. All blanching is, simply submerging the bones in cold water and bringing to a boil for about 20 minutes. And then…
It’s time to : Roast the bones!
Which I did do this time.
With the bones on a pan and an added sprinkle of oil (olive for me), set the oven to (pre-heated) 375 ° and once that little beep goes off, it’s time to put them in… for about 45 minutes to an hour.
{Now, confession: I cannot eat certain vegetables because of allergies and intolerances, so mine is pretty plain, but you can also include carrots, celery, onions, etc on the “caramelizing” pan of moose bones}
After they caramelize, remove from the oven and place in a crock pot, preferably a Montreal Canadiens one, or you know, any themed crock pot.
But, if you are like me (or maybe just don’t want so much flavour – still a lot without the veg) you can add some onion powder, salt and pepper to season – apple cider vinegar optional.
Next fill the crock pot with water, a little more than 3/4’s.
And then… turn on high and DO NOTHING! For the next 18-24 hours. Well, start it on high and about half way through the 18-24 hours turn the crock pot to low.
As it simmers, and slowly boils, and pulls all the good nutrients out of those moose bones over all those hours, you don’t have to do anything at all. Until 18-24 hours later when….
We are not quite done yet but the smell and consistency by this time are incredible.
Next comes the straining…
and voila!
The thick, flavourful, good for you moose bone broth. You can add it to moose stew, or use as soup stock, or just pour yourself a drink of it. I made a few jars until I’m ready to make the next batch. And I put them away in the freezer until it’s time to use
Miigwetch for taking the time to check out the making of moose bone broth. And please, find your own way to do it, with just a few hints from me.
CreeGirl in a lonely world. 