Anyone have a Moose Bone Soup recipe?

[88Dodge]

I have tried Moose Bones Soup before & would like to know your favourite Moose Soup recipe.

Awesome stuff !!!

So if you have one can you please post?

[Silent Wolf]

Just wondering how long you cook the bones for before you can eat them?? How do they taste???????????


SW

[blackdome]

Silent Wolf:
Cook the bones until the meat is tender enough to pull off the bone with your lips. Seriously though, I haven't cooked soup bone in a pot, but when camped out moose hunting I would take the lower legs off where there is mostly bone and skin the hide off and throw the whole large piece into the fire for about twenty mins or so. Once the leg is out of the fire I would then break the bone with a rock and eat the steaming bone marrow inside. It kind of tastes like butter with the texture like jello. It's really good on bread or by itself.
My uncle joked that it acted as an Indian aphrodisiac and I shouldn't eat so much of it or I'd wake up with a woody!!! I then asked "how would you know?"

[Gatehouse]

Mmmmm ..

Rast marrow on crusty bread!!! YUM!

[88Dodge]

Been experimenting here on little pieces of advice from all over.

Seems like it's a good idea to roast the soup bones & par cook them until slightly browned.

Then bring them to a boil for several minutes & then simmer there on for several hours.

Now your ready to add your vegtables like any other soup.

The vegtables don't take long to cook so time it to when you plan on serving the soup. Again bring to a boil when you add vegtables & then turn down to simmer.

You can add barly to immitate a beef barly soup.

The advantage of par cooking the bones in the oven I find is mainly to avoid strong odors. Don't want you boys to get kicked into the dog house by your girlfriends & wives so take note here !!

This is the ticket to a sweet tasting soup !!!

[jaeger]

88Dodge,
Roasting the bones,is a great way to make a broth or a base for any soup or
Game Demiglace. The way I do it is I roast the bones until they are nicely browned then I add a mixture of equal amounts of diced Oninons, Carrots,Celerie,leeks & a whole garlic bulb cut in half. Roast everything together for a little while longer being carefull not to burn the Veg in the process they tend to make your broth/sauce taste bitter. Then I add good old Water for a plain broth, season that with Salt,Crushed Peppercorn, 2 Bayleaves Sprig of Rosemary, Thyme & whole Marjoram. Simmer for at least 4 hours then strain through cheese cloth or fine mesh strainer.
To make a soup I generally sautee my vegetables to add some extra flavor in to the soup. the secret to a great tasting soup is let it sit 24hours for the flavors to blend. You can add Barley, Rice, Noodles etc.
As for a game sauce, I do the exact same thing but before I add the water I add 1or 2 cans of tomato paste (depends on the size cans you use)
brown the tomato paste in the oven for a while (Not burning!)then add some of your favorite red Wine to deglaze the pan and loosen all the caramelized goodies on the bottom of the pan.
thicken with a mixture of flour & water and let simmer for 2-3 hours season
with above mentioned herbs and strain at the end.
This is a great base sauce for many different sauces, Ie Wild Morel Mushroom sauce for your whitey deer Steak
Enjoy Jaeger.