Moose Stock

1. Bone Roasting: Place moose bones on rimmed baking sheets. Brush with tomato paste for color. Roast at 450°F for 90 minutes until deeply browned, almost charred in spots, turning once.

2. Vegetable Addition: Add roughly chopped onions, carrots, and celery to the roasting pan. Roast another 45 minutes until vegetables are deeply caramelized.

3. Pot Assembly: Transfer roasted bones and vegetables to your largest stockpot. Deglaze roasting pan with water, scraping up all fond. Add to pot with bay leaves, peppercorns, and thyme.

4. Water Addition: Cover bones by 3 inches with cold water. Cold water extracts more gelatin and creates richer, more unctuous stock.

5. Gentle Simmer: Bring to a bare simmer - never let it boil or the stock becomes cloudy. Skim foam and impurities regularly during the first hour.

6. Long Extraction: Maintain gentle simmer for 16-24 hours, adding water as needed to keep bones covered. Moose bones are massive and need this time to fully release their collagen.

7. Straining: Strain through fine-mesh strainer lined with cheesecloth. Press solids gently but don't force.

8. Cooling: Cool quickly in an ice bath for food safety, then refrigerate. Remove fat cap before using.

Nutritional Information

Per serving: 215 calories, 34g protein, 5g fat, 5g carbohydrates.