Bone broth is well known for its rich collagen and wealth of nutrients. I love using my wild game animals to the fullest extent I can. I started making this bone broth last year with the leg bones and joints of any elk I could get my hands on. I love it and often enjoy a hot steaming cup of it after a workout.
Leg Bones and Joints Cut
Root Vegetables In Large Chunks (Optional)
Salt to taste
Pepper to taste
5 Bay Leaves
2 Teaspoons Basil
1 Tablespoon Chopped Garlic
I start by roasting the bones and vegetables. Roasting them creates a more versatile flavor profile. Roast the bones and any vegetables you are including on a sheet pan at 425 degrees for 30 minutes flipping halfway through.
Next place the bones and vegetables in a pressure cooker, add spices and herbs and cover with water. Pressure cook on high for 4 hours.
Next strain the broth through two layers of cheesecloth.
Simmer strained broth on low, uncovered until slightly thick. This can take many hours. If you run out of time you can cool it and place it in the fridge and continue the next day. Taste it and add salt as needed.
Once it is beginning to get thicker you cool it just until the fat on top hardens. If you want to remove the fat this is the time to do it when the liquid on the bottom hasn’t become solid yet. You can leave the fat on as well if you wish.
Let it finally cool completely and it should be fairly solid. At this point you can cut it and wrap it to store in the freezer. If you have small containers you can also pour it into those while hot and let them cool individually before freezing them.