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 24 hours 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 whitetail deer steak.

Submitted by Jaeger

Grab yourself about 10 lb of prime meat. After sneaking the tenderloins and backstraps off into the freezer, use the best of the remaining cuts. Cut into strips max 1/4 inch thick. Generally this should be with the grain rather than across it. Exception is the occasional piece that has sinew you just can’t cut out easily. Furthermore, sinew should be removed as religiously as possible, as should any fat.

Now keep the meat aside for the moment. Mix all the following ingredients in an aluminum bowl large enough to also hold the meat ultimately:

3 cups soya sauce (can be the el cheapo variety)

1 1/2 cups worchester sauce

1/2 bottle (that would be ~2 to 3 oz) liquid smoke

~2/3 cup lemon juice (Realemon, like in a bottle)

1/4 cup garlic powder

1-2 tsp chilli pepper

~2 tblsp black pepper

Once all the above goodies are thoroughly mixed, taste and adjust if required. You may have to vary the soya/worchester ratio a bit. Then dump in the strips of meat and mix until your arm is about to fall off. NOTE - the meat should be virtually covered by the liquid so that even the top pieces are able to absorb. If it is not submerged, mix additional liquid using appropriate part-recipe.

Cover tightly, store in a cool place and allow to soak for about 48 hours, stirring several times during that period. When ready for drying, each individual slice of meat will have changed from typical meat-red to brown; no red should remain in the middle. At this point, begin drying.

Drying can be accomplished in a number of ways. Recently I have taken to using a Wal-mart type food dehydrator. These come with several trays and extras can be added for larger capacity. Simply lay out strips, stack, and turn on the juice. A batch will usually be done overnight. CAUTION : watch that you don’t over-dry the thinner pieces; remove as they become ready - should still be slightly flexible and chewy. Alternatively, hang individual meat strips by wire hooks in stove oven and dry at lowest possible oven temperature

Submitted by Canuck2

Tried this the other day…pretty damn good. Roast didn’t dry out at all.

1-4 lbs. moose roast (I used a cross rib)
3-4 strips bacon
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. dry mustard
4 tbsp. brown sugar
2 1/2 cups water
1/2 cup white wine vinegar
2 tbsp. chopped onions
3 tbsp. flour
1 cup cranberry juice
1 cup milk

Remove fat from moose and wipe well with clean cloth.
Lard the roast as follows - cut bacon into 2″ strips, pierce the roast with a sharp knife at 2 ” interval and insert bacon into holes - place roast into glass or earthenware bowl .
Mix the following ingredients and pour over roast.
Cover and marinate roast for 24 to 48 hours in the refrigerator.
Turn roast often if marinate does not cover completely.
Marinate - salt, pepper, cinnamon, cloves, mustard, brown sugar, water and vinegar -remove roast from marinate and place in covered roaster at 350 degrees for approximately 1 hour
Add onion flakes, cranberry juice and continue cooking roast until tender, approximately 1 more hour
When cooked, remove from pan to hot platter.
Add flour to pan dripping and cook for 5 minutes
Add milk, stirring constantly until gravy is desired thickness.

Submitted by Wild Dog