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  • Subject: I need a good bone soup recipe
Subject: I need a good bone soup recipe
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I've got some spare bones that I would like to make into bone soup, so what can you throw at me flood, anything would be helpful.

  • 12.30.2012 7:42 PM PDT

Posted by: Falcon Saber
I like how your sub box is full of science and political videos but your recommendations are full of anime girls kissing each other.

Just Zoid being Zoid ^_^

1. Bone
2. Boiled Water

[Edited on 12.30.2012 7:43 PM PST]

  • 12.30.2012 7:43 PM PDT
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Why So Serious?

"I'm gonna go America all over everybody's asses!"
-Charlie, It's Always Sunny in Philadelphia

1. boil water
2. crush bones into water
3. drink bone dust

  • 12.30.2012 7:43 PM PDT

What kind of bones?

  • 12.30.2012 7:44 PM PDT

OP is the guy who poisoned IFAPPED117HALO

  • 12.30.2012 7:45 PM PDT

Dumb people are just blissfully unaware of how very dumb they are.

Rip the bones open and suck the marrow out like a real man.

  • 12.30.2012 7:45 PM PDT
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Posted by: NinjaLord77
What kind of bones?


Leg.

  • 12.30.2012 7:45 PM PDT

"Moooooooo"
-Ghost cow

What animal?

  • 12.30.2012 7:49 PM PDT
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Some left over venison leg bones that I'm tired of seeing in the freezer.

  • 12.30.2012 7:51 PM PDT
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Well, here we are. I guess that it was destined to come to this.


Posted by: hankysbnet
Some left over venison leg bones that I'm tired of seeing in the freezer.

Any meat left on them?

If they are femurs, then you'll need to cut them (bone saw would be best, you don't want any splinters or dust in the meal).

Then, into a slow cooker with them, cover with water (some red wine is good too) and let that simmer for a good 8 hours. Then, depending on how much meat is on the bones, you can either treat them like mutton/lamb shanks that have been slow-cooked, or pull the bones out, hand-pull what meat you can off of them, and use the resulting broth as a cooking medium for stew. Quartered potatoes, chopped onion, diced celery, carrots, any other veggies, some garlic, salt, pepper slow cook it till the veggies are done, re-add the pulled meat (or shanks) and enjoy with some good crusty bread.

  • 12.30.2012 7:59 PM PDT
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Posted by: Recon Number 54

Posted by: hankysbnet
Some left over venison leg bones that I'm tired of seeing in the freezer.

Any meat left on them?

If they are femurs, then you'll need to cut them (bone saw would be best, you don't want any splinters or dust in the meal).

Then, into a slow cooker with them, cover with water (some red wine is good too) and let that simmer for a good 8 hours. Then, depending on how much meat is on the bones, you can either treat them like mutton/lamb shanks that have been slow-cooked, or pull the bones out, hand-pull what meat you can off of them, and use the resulting broth as a cooking medium for stew. Quartered potatoes, chopped onion, diced celery, carrots, any other veggies, some garlic, salt, pepper slow cook it till the veggies are done, re-add the pulled meat (or shanks) and enjoy with some good crusty bread.
Old Recon has had many a bone stew in his time.

  • 12.30.2012 8:00 PM PDT
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Well, here we are. I guess that it was destined to come to this.

Posted by: BombasticBurrito
Posted by: Recon Number 54
Posted by: hankysbnet
Some left over venison leg bones that I'm tired of seeing in the freezer.
Any meat left on them?

If they are femurs, then you'll need to cut them (bone saw would be best, you don't want any splinters or dust in the meal).

Then, into a slow cooker with them, cover with water (some red wine is good too) and let that simmer for a good 8 hours. Then, depending on how much meat is on the bones, you can either treat them like mutton/lamb shanks that have been slow-cooked, or pull the bones out, hand-pull what meat you can off of them, and use the resulting broth as a cooking medium for stew. Quartered potatoes, chopped onion, diced celery, carrots, any other veggies, some garlic, salt, pepper slow cook it till the veggies are done, re-add the pulled meat (or shanks) and enjoy with some good crusty bread.
Old Recon has had many a bone stew in his time.

I love my slow cooker. Making sauces, broths, soups and stews are a guilty pleasure of mine. It's a great way to get a couple of meals out of scraps, bones or a carcass. For example, I smoked a turkey for both Thanksgiving and Christmas. The carcass makes the most amazing broth. Clear, smokey, velvety, and really asking for for good ideas. One batch went into a turkey noodle soup, the other became a tetrazzini.

  • 12.30.2012 8:05 PM PDT

I'm curious if using venison in such a manner would increase or decrease the gamey taste. The whole purpose of making a stock for soups is to concentrate the flavors. Could be awesome. Could be inedible.

  • 12.30.2012 8:06 PM PDT
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yo recon

u got a wife/gf??

  • 12.30.2012 8:07 PM PDT

Well, I've been economical with the truth.

Chef Recon here to dazzle us all.

  • 12.30.2012 8:09 PM PDT
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Well, here we are. I guess that it was destined to come to this.

Posted by: Dr TimothyLeary
I'm curious if using venison in such a manner would increase or decrease the gamey taste. The whole purpose of making a stock for soups is to concentrate the flavors. Could be awesome. Could be inedible.

I would wager that it would be a lot like braised sheep/lamb shank. Depending on the base liquid (water, wine, beer, stout) you could steer the flavor with that as well.

But I could see the "game taste" not actually being concentrated, but "spread out" over the volume of the entire liquid and cooked solids.

  • 12.30.2012 8:10 PM PDT
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i dun tihnk sti reely hard u jsut ptu the boen in watre lol

  • 12.30.2012 8:12 PM PDT


Posted by: Recon Number 54
Posted by: Dr TimothyLeary
I'm curious if using venison in such a manner would increase or decrease the gamey taste. The whole purpose of making a stock for soups is to concentrate the flavors. Could be awesome. Could be inedible.

I would wager that it would be a lot like braised sheep/lamb shank. Depending on the base liquid (water, wine, beer, stout) you could steer the flavor with that as well.

But I could see the "game taste" not actually being concentrated, but "spread out" over the volume of the entire liquid and cooked solids.
I'd like to try it and see. That wild taste really bothers me. More than most of my friends and family. I come from a long line of hunters and have had venison in many ways. Some were fabulous(slow roasted in mojo) and some were just terrible imo(venison chili)

If I get even a hint on gamey flavor, it's pretty much game over for me.

  • 12.30.2012 8:19 PM PDT
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Posted by: Recon Number 54

Posted by: hankysbnet
Some left over venison leg bones that I'm tired of seeing in the freezer.

Any meat left on them?

If they are femurs, then you'll need to cut them (bone saw would be best, you don't want any splinters or dust in the meal).

Then, into a slow cooker with them, cover with water (some red wine is good too) and let that simmer for a good 8 hours. Then, depending on how much meat is on the bones, you can either treat them like mutton/lamb shanks that have been slow-cooked, or pull the bones out, hand-pull what meat you can off of them, and use the resulting broth as a cooking medium for stew. Quartered potatoes, chopped onion, diced celery, carrots, any other veggies, some garlic, salt, pepper slow cook it till the veggies are done, re-add the pulled meat (or shanks) and enjoy with some good crusty bread.


Most of the meat was separated from the bone to make burger and the like, but last I checked there was still some scraps of meat here and there are still on it I think.

To tell you the truth I didn't really expect some actual help, let alone from a mod, I mainly posted it just to see how the flood would react but I'm glad that I'm getting some real help.

  • 12.30.2012 8:21 PM PDT
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Well, here we are. I guess that it was destined to come to this.


Posted by: Dr TimothyLeary

Posted by: Recon Number 54
Posted by: Dr TimothyLeary
I'm curious if using venison in such a manner would increase or decrease the gamey taste. The whole purpose of making a stock for soups is to concentrate the flavors. Could be awesome. Could be inedible.

I would wager that it would be a lot like braised sheep/lamb shank. Depending on the base liquid (water, wine, beer, stout) you could steer the flavor with that as well.

But I could see the "game taste" not actually being concentrated, but "spread out" over the volume of the entire liquid and cooked solids.
I'd like to try it and see. That wild taste really bothers me. More than most of my friends and family. I come from a long line of hunters and have had venison in many ways. Some were fabulous(slow roasted in mojo) and some were just terrible imo(venison chili)

If I get even a hint on gamey flavor, it's pretty much game over for me.

If I were cooking, then when the legs were done and removed (either to be added back later or pulled for meat to be added later) that is when I would review the broth and see what changes were needed in order to be a better base (seasoning, spices, vegetables, pork fat, or dilution with water, wine, etc.) Once it is in the final stages, it's hard to "undo a mistake", but as long as you're tasting in the early construction, taste can be steered into a better direction.

Venison can make some damned fine chili, but it can't be treated like beef and it never will taste like a beef chili.

Wild game has a richness that can be overcome by that "gameniess" which is almost sort of like rancid fat. How the meat is butchered, stored, prepared and cooked can let that richness come out with little to no hint of that gaminess that many people dislike.

  • 12.30.2012 8:26 PM PDT
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Posted by: Holden Caulfield
yo recon

u got a wife/gf??

  • 12.30.2012 8:26 PM PDT