Episode 202: Wild Game Bones in the Kitchen: Crafting Rich Stocks, Broths, and Dishes with Marrow

Wild Fish and Game Podcast

In this episode, Justin and Adam discuss the importance of bones in cooking and the various culinary uses of bones and marrow. They explore the history of using bones as tools and the cultural significance of bone marrow in different cuisines. The hosts also touch on the practical uses of bones, such as making stocks and broths, and the enjoyment of giving bones to dogs. In this conversation, Adam and Justin discuss the importance of using bones in cooking, particularly in making stock. They explain the difference between broth, stock, and bone broth and share their preferred stock-making methods. They also discuss the benefits of leaving bones in meat when cooking and share tips for using bones in various dishes. They emphasize the value of saving bones and using them to enhance the flavor of meals.

Recipes

Wild Game Stock: Keep the Bones

Venison Ramen

Turkey Tail and Venison Bone Broth

European Green Crab Stock

Filipino Venison Shank Kare Kare

How to Make Venison Stock or Broth

Takeaways

Bones have been used for centuries in cooking and as tools in various cultures.

Bone marrow is highly nutritious and enriches dishes like pho and bulalo.

Bones are essential for making stocks and broths, enhancing the soups and sauces' flavor.

It's essential to research the types of bones safe for dogs to chew on.

Using bones in cooking allows a more sustainable and resourceful approach to utilizing the whole animal. Bones in cooking, particularly in making stock, add flavor and richness to dishes.

Broth is made from simmering various meats, while stock includes bones and is cooked for a longer time to extract gelatin.

Bone broth is made by simmering bones for a very long time, resulting in a more nutritious and gelatinous broth.

Saving bones and using them to make stock is a cost-effective way to enhance the flavor of meals.

Stock can be used to add depth and complexity of flavor to a variety of dishes, such as soups, rice, and sauces.

Chapters

00:00 Introduction and Background

02:25 Continuing the Cooking by Cut Series: Bones and Making Stock

15:05 The Physical Description of Bones

23:14 The History of Using Bones as Tools

25:06 Modern Culinary Uses of Bones

32:17 The Importance of Bones in Cooking

40:12 Understanding the Difference: Broth, Stock, and Bone Broth

51:11 Methods for Making Flavorful Stock

54:39 The Benefits of Leaving Bones in Meat

56:31 Tips for Using Bones in Various Dishes

01:00:28 Saving Bones and Enhancing Flavor

Keywords

bones, marrow, cooking, culinary uses, history, stocks, broths, tools, dog bones, bones, cooking, stock, broth, bone broth, flavor, gelatin, recipes

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