Elk Stock
Elk Recipe
1Setup & Prepare
About This Recipe
This rich, full-bodied stock transforms elk bones and trimmings into liquid gold through slow simmering with aromatics. The long cooking process extracts maximum flavor and nutrients, creating a versatile base for countless soups, sauces, and braises.
Cultural Context
This foundational preparation represents the nose-to-tail philosophy of traditional hunting families who used every part of the animal. Elk bones create an exceptionally rich, flavorful stock that forms the base for countless soups, sauces, and braises, ensuring nothing goes to waste.
2Ingredients
Shopping List
3Cooking Instructions
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Roasting: Place bones on rimmed baking sheets. Roast at 425°F for 45-60 minutes until golden brown, turning once.
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Pot Assembly: Transfer roasted bones to large stockpot. Add vegetables, herbs, and peppercorns.
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Water Addition: Cover with cold water by 2 inches. The cold start helps extract maximum flavor and creates clearer stock.
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Gentle Simmer: Bring to very gentle simmer - never boil vigorously as this creates cloudy, inferior stock.
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Skimming: During first hour, regularly skim foam and impurities from surface using ladle.
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Long Cooking: Maintain gentle simmer 5-6 hours, adding water as needed to keep bones covered.
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Straining: Strain through fine-mesh strainer lined with cheesecloth. Press solids gently but don't force.
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Cooling: Cool quickly in ice bath to prevent bacterial growth, then refrigerate.
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Fat Removal: Remove congealed fat layer from surface before using.
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Storage: Refrigerate up to 5 days or freeze up to 6 months in convenient portions.
4Chef's Notes & Pairings
Chef's Notes
- Roasting bones first adds incredible depth and color to the finished stock
- Never boil rapidly - this creates cloudy stock and can make it bitter
- The long, gentle simmer extracts maximum flavor and gelatin from bones
Nutrition Facts
Per cup: 30 calories, 5g protein, 1g fat, 1g carbohydrates. Pure, concentrated flavor foundation.
