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  • Dante Zuniga-West

Bone Broth Recipe

Updated: Jan 5




When I first got into hunting, I promised myself I’d use as much of my animals as possible. Making bone broth is one of my favorite ways to ensure maximum harvest. Just like it sounds, bone broth is soup made from bones. Chunks of meat and sinew are also cooked down into the broth and that’s part of what makes it so tasty. Bone broth is also incredibly healthy to consume. Drinking bone broth is proven to be beneficial due to its abundance of nutrients and minerals. Calcium, magnesium, potassium, Vitamin A, K2, phosphorus, zinc, iron, boron, manganese and selenium are all components that make bone broth so good for you. Bone broth aids in digestion, prevents inflammation and can even help fight insomnia. Also, when made well, it’s downright delicious. Here’s my tried-and-true bone broth recipe that I’ve perfected over years of harvesting deer and bear.


Ingredients:

  • Bones

  • Apple cider vinegar

  • Carrots

  • Lemon

  • Onions

  • Celery

  • Garlic

  • Bay leaves


Kitchenware:

1 big pot

1 roasting pan or lined baking sheet

1 wire mesh strainer

1 ladel


Instructions:

1. Preheat oven to 450 degrees.

2. Cut bones into manageable segments and place on roasting pan with celery, carrots and garlic. Make sure you remove hooves and as much hair as possible. Some meat on the bones is titally okay.

3. Roast for 30 mins.

Note: Yes, you are going to cook them in a pot, but roasted bones add immense flavor to your broth. Trust me.

4. Place bones into your big pot. Fill pot two-thirds full of water and add 2 tablespoons of apple cider vinegar.

5. Cook on low simmer for 12 hours.

6. Strain broth into another pot or ladle into jars if you are pressure canning.







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