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Food and Cooking

How to make bone broth for healthy – and delicious – soups and stews

The best way to show respect to a harvested game animal is to use every part.
How to make bone broth for healthy – and delicious – soups and stews

Ever wonder what secret ingredient was in your grandmother’s chicken soup that made it so tasty? And why did that soup seem to cure coughs, runny noses, sniffles and cold-related maladies? Well, the broth may have had something to do with that.

by Leon Pantenburg

The best way to show respect for a harvested animal, IMO, is to use every part. That includes putting to use the hide, horns and antlers, sinew, organs and miscellaneous trimmings. Every big game animal has parts that are discarded, often because people don’t know what to do with them. (I have two perpetually-hungry black Labs, so not much gets wasted after a successful harvest.)

The best way to show respect for a harvested animal is to use every part.

The best way to show respect for a harvested animal is to use every part.

But except for dog food,  the bones are often ignored.  An often forgotten use is to make broth from these.

Bone broth can have incredible nutritional value, and it adds a taste to gravies, sauces, aspics, soups and stews you can’t get with anything else.

To make bone broth, you basically boil and simmer the bones in water for several hours. This causes the nutrients to leach out. These nutrients include minerals from the bones but also the nutrients that are contained in the meat, skin, bone marrow, cartilage and tendons that attach to bones.

I ran across an article about the value of bone broth and some recipes on the Azure Standard website. You might find it interesting, too. Check out  bone broth.

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Food and Cooking

Leon Pantenburg is a wilderness enthusiast, and doesn't claim to be a survival expert or expertise as a survivalist. As a newspaperman and journalist for three decades, covering search and rescue, sheriff's departments, floods, forest fires and other natural disasters and outdoor emergencies, Leon learned many people died unnecessarily or escaped miraculously from outdoor emergency situations when simple, common sense might have changed the outcome. Leon now teaches common sense techniques to the average person in order to avert potential disasters. His emphasis is on tried and tested, simple techniques of wilderness survival. Every technique, piece of equipment or skill recommended on this website has been thoroughly tested and researched. After graduating from Iowa State University, Leon completed a six-month, 2,552-mile solo Mississippi River canoe trip from the headwaters at Lake Itasca, Minn., to the Gulf of Mexico. His wilderness backpacking experience includes extended solos through Yellowstone’s backcountry; hiking the John Muir Trail in California, and numerous shorter trips along the Pacific Crest Trail. Other mountain backpacking trips include hikes through the Uintas in Utah; the Beartooths in Montana; the Sawtooths in Idaho; the Pryors, the Wind River Range, Tetons and Bighorns in Wyoming; Rocky Mountain National Park in Colorado, the Catskills in New York and Death Valley National Monument in southern California. Some of Leon's canoe trips include sojourns through the Okefenokee Swamp and National Wildlife Refuge in Georgia, the Big Black River swamp in Mississippi and the Boundary Waters canoe area in northern Minnesota and numerous small river trips in the Midwest and Pacific Northwest. Leon is also an avid fisherman and an elk, deer, upland game and waterfowl hunter. Since 1991, Leon has been an assistant scoutmaster with Boy Scout Troop 18 in Bend, and is a scoutmaster wilderness skills trainer for the Boy Scouts’ Fremont District. Leon earned a second degree black belt in Taekwondo, and competed in his last tournament (sparring and form) at age 49. He is an enthusiastic Bluegrass mandolin picker and fiddler and two-time finalist in the International Dutch Oven Society’s World Championships.

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