With a big bag of bones after butchering the whole Sika deer, it is time to cook them to make a rich stock for later use.
I like to add in a lot of homemade dried pear slices, Chinese soup ingredients, ginger, garlic, star anise, aged mandarin peel etc.
It will take 2 days of repeated boiling and keeping hot in the vacuum pot. During reheating, I will take some out to make soup for the day.
This one is venison stock, loose meat with carrot, home grown Yacon and Staghorn plantain. Sweet from the pear and feels nutritious.
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