Deer Bones !!

[Bert]

I am sad to say that for most of my hunting career, I paid little attention to any left over bones from butchering me deer. Generally the butcher or I discarded the ones I didn't want until a German friend introduced me to something called "Glace d'Viande". Basically it is a bone soup made from leftover bones and vegetables that is reduced from 20 litres to 2 cups. It takes a little patience, but the result is really worth the effort for making fine sauces. The following link will describe how to do it if anyone is interested: http://www.geocities.com/NapaValley/4345/meatjelly.html

Good hunting to everyone this fall !

Bert,