Moose Bone Broth

From Roasting Pan to Healing Pot

Rooted in tradition, crafted for wellness.

Some blessings do not arrive the way you expect them.

Last week, our neighbor received a call about a roadkill salvage — a moose that did not survive, but was still fresh enough to be put to good use.

As is the way of our neighborhood, we came together in the spirit of sharing and trading. He was gracious enough to pass along meaty moose back bones, along with a few fresh vegetables. In return, we sent him home with a basket of eggs from our hens and baked goods fresh from the oven.

This is the beauty of homesteading life: working together, making sure nothing goes to waste, and turning what the Lord provides into something that strengthens and nourishes.

Step 1 — Seasoning and Roasting for Richness

Before roasting, the bones were rubbed with:

Baja Gold salt

Freshly ground black pepper

Garlic powder

Dried parsley

This simple seasoning wakes up the flavor of the meat and marrow, and the herbs release a wonderful aroma as the heat works on them.

Place the seasoned bones in a heavy Dutch oven or roasting pan with quartered onions and rough-cut carrots. Roast at 400°F for 35–45 minutes until the bones are deeply browned and the vegetables are caramelized.

Tip: Moose fat can be strong. Trim any excess before roasting so your broth stays clean and smooth.

Step 2 — The Healing Simmer

Once the bones are browned, transfer everything into a large stock pot. Add:

Enough cold water to cover the bones by 2–3 inches

2 bay leaves

8–10 whole black peppercorns

1–2 teaspoons dried thyme

2–3 tablespoons apple cider vinegar to draw minerals from the bones

Bring the pot just to a simmer — never a boil — and skim the foam during the first hour. Then allow the pot to work quietly for 18 hours.

About one hour before finishing, stir in a spoonful of minced garlic, letting it mellow without bitterness.

🌿 Momma J’s Moose Bone Broth Recipe

Ingredients

3 moose back bones, seasoned with Baja Gold salt, pepper, garlic powder, and parsley

2 carrots, halved lengthwise

2 onions, quartered (skin on for color)

2 celery ribs, roughly chopped

1–2 tablespoons minced garlic (added in last hour)

2 bay leaves

8–10 peppercorns

1–2 teaspoons dried thyme

2–3 tablespoons apple cider vinegar

Cold water (enough to cover by 2–3 inches)

Instructions

1. Season the bones with salt, pepper, garlic powder, and parsley.

2. Roast bones, carrots, and onions at 400°F for 35–45 minutes until browned.

3. Place in a large stock pot with celery, herbs, peppercorns, and vinegar.

4. Cover with cold water and bring to a gentle simmer. Skim foam during the first hour.

5. Simmer low and slow for 12–24 hours.

6. Add minced garlic in the final hour of cooking.

7. Strain, cool, and store.

Homesteader Tip: Once chilled, the broth should set like jelly. This is the collagen — a sign of mineral-rich, joint-healing, gut-strengthening goodness.

🥣 Serving Ideas

Use as the base for authentic minestrone soup

Sip hot as a healing drink

Reduce for gravy or stew

Scripture for the Kitchen:

"The Lord will guide you continually, and satisfy your soul in drought, and strengthen your bones; you shall be like a watered garden, and like a spring of water, whose waters do not fail." — Isaiah 58:11

A good broth is more than just food. It is an act of stewardship, community, and gratitude. This batch began with a neighbor’s generosity, was seasoned by homestead barter, and transformed in the kitchen into something that will nourish for days to come. It is a reminder that God provides in unexpected ways, and that the best meals are those made with both skill and heart.

Now that the broth is done, it is time to put it to work. The next post will take this rich, golden liquid and turn it into the best minestrone soup you have ever tasted — a hearty, garden-filled recipe rooted in Italian tradition and perfected for the homestead table. Until next time, stay rooted.

Momma J