Game stock from bones and trim

Bones and trim are not trash. A simple stock gives you chili base, gravy, and braising liquid with almost no waste.

Ingredients

• Roasted or raw venison/duck bones and clean trim
• Onion, carrot, celery (scraps are fine)
• Bay leaf, peppercorns, optional garlic/herbs
• Cold water to cover

Method

1. Optional but better: roast bones at 400°F until browned.
2. Cover with cold water. Bring to a bare simmer — not a rolling boil.
3. Skim foam. Add vegetables and aromatics.
4. Simmer gently 4–8 hours (shorter for bird carcasses if they get bitter).
5. Strain, cool quickly, refrigerate. Fat cap helps preserve; freeze in portions.

Safety: Cool stock promptly; do not leave a huge pot on the counter overnight. Use clean bones from sound animals.