Quick Answer
After field dressing, use elk bones to make stock for soups, stews, and sauces by simmering them in liquid for 1-2 hours, then straining and discarding the solids. You can also use elk bones to make broth and stock cubes by dehydrating and grinding them into a powder. This adds flavor and nutrition to meals.
Stock and Broth Preparation
When using elk bones for stock, it’s essential to simmer them in liquid to extract the collagen and gelatin, which are rich in protein and minerals. Use 2-3 pounds of elk bones per 2 quarts of liquid, and simmer at 180-190°F (82-88°C) for 1-2 hours. You can use water or a combination of water and wine or vinegar to enhance the flavor. After simmering, strain the liquid through a cheesecloth or fine-mesh sieve into a clean container, discarding the solids.
Drying and Grinding Bones for Broth Cubes
To make broth cubes, dry elk bones in a low-temperature oven (150-200°F or 65-90°C) for 6-8 hours or in a food dehydrator at 135°F (57°C) for 12-14 hours. Grind the dried bones into a powder using a spice grinder or coffee grinder. Store the powder in airtight containers and reconstitute it by mixing with hot water to make a flavorful broth.
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