Mule Deer Stock

A rich and flavorful approach to mule deer that produces the perfect foundation for soups, sauces, and braises. This recipe uses long simmering extraction to bring out the best in your harvest, creating a memorable meal for family and friends.

Foundation for wild game cookery

Culinary Foundation This rich stock uses mule deer bones and trim to create deeply flavored base for countless preparations, extracting maximum value from the entire animal.

Ingredients (Makes 6-8 quarts)

• 12-15 lbs mule deer bones (mix of marrow and knuckle)
• 3 tbsp tomato paste
• 3 large onions, quartered
• 6 carrots, chunked
• 6 celery stalks, chunked
• 2 heads garlic, halved
• 1 large bunch parsley stems
• 6 bay leaves
• 2 tbsp black peppercorns

Professional Stock Method

1. Bone Roasting: Place mule deer bones on rimmed baking sheets. Brush with tomato paste for color. Roast at 425°F for 60 minutes until deeply browned, turning once halfway.

2. Vegetable Addition: Add roughly chopped onions, carrots, and celery to the roasting pan. Roast another 25-30 minutes until vegetables are caramelized.

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

4. Water Addition: Cover bones by 2 inches with cold water. Cold water extracts cleaner flavors and more gelatin.

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

6. Long Extraction: Maintain gentle simmer for 12-18 hours, adding water as needed to keep bones covered.

7. Straining: Strain through fine-mesh strainer lined with cheesecloth. Press solids gently.

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

Storage: Refrigerate 5 days, freeze 6 months