The Best Smoked Deer Hoof Broth

This Smoked Deer Hoof Broth is one more way to use the whole animal by smoking the deer legs and simmering them with aromatic vegetables and herbs.

A broth is the easiest way to dip your feet (or deer trotters) in the water. When trying a new recipe idea, it's always a good idea to move slowly and carefully because you are never quite sure if you will like it or if it will even work!

However, there is a long list of cow and pig trotter recipes available on the world wide web. So it wasn't a big stretch for me to try and come up with something that might be interesting for all of you to try with the deer hoof most of us leave in the field for the coyotes to munch on.

Beef Trotters And Pig Trotters

Beef feet and pig trotters are a common addition to stocks, soups, and bone broths, adding depth, flavor, and body to a vast array of recipes. One of my favorites is this Hog's Trotters and Ear Recipe from Robert Irvine. If you are planning a wild pig hunt anytime soon, you should check out the 10 Best Pork Trotters Recipes from Yummly.

Cleaning A Deer Hoof

The first thing you need to do is clean the deer hoof before immersing them in the same liquid you plan to consume. There are plenty of different methods of preparing animal feet for cooking, such as using a propane torch to remove all the hair after skinning out the leg and foot with a good knife.

Once all the hide and hair was removed, I used a scrub brush and running water to clean all the dirt from the hooves. Then I placed the legs and feet in a large stockpot, covered them with water, added ¼ cup of kosher salt, and boiled them for 20 minutes. Carefully remove them from the water, rinse them off under running water, and place them on a rimmed baking sheet and pat dry with paper towels before placing them in the smoker.

Smoking Deer Legs

The best wood to use when smoking deer legs is all about personal preference – if you’re looking for a strong smokey taste, then something like mesquite or hickory wood would give a great flavor. If you want a milder taste, you could try a fruit wood such as cherry or apple. Smoke the deer legs for 1 to 2 hours at 250F. The bones should turn a dark amber color.

How To Make Smoked Deer Hoof Broth

Deer Leg Brine

1. Place the skinned and cleaned legs and feet in a large stockpot, cover them with water, add ¼ cup of kosher salt, and boil them for 20 minutes. Carefully remove them from the water, rinse them off under running water, and place them on a rimmed baking sheet and pat dry with paper towels before placing them in the smoker.

2. Wash the stockpot well with soap and water before using again to make the broth!

Smoker Directions

1. Smoke the deer trotters for 1 to 2 hours at 250F. The bones should turn a dark amber color.

Deer Hoof Bone Broth

1. Place the trotters and lower leg bones into a large stockpot and cover with cold water by several inches. I used about 14 cups of water to get them completely covered. Bring the broth to a boil and skim off any scum that floats to the surface. After the surface is clear, reduce the heat to a low simmer and cook for about 4 hours.

2. After you have cooked the bones in the water for about 2 hours, place the carrots, celery, onion, and garlic on a rimmed baking sheet, toss with some olive oil and kosher salt, and roast them at 425 degrees F for about 30 minutes. Add the roasted vegetables and remaining ingredients (except for the parsley) to the stockpot with the broth, stir everything together well, and let it cook for another 90 minutes. No more.

3. After this, strain everything out, separating the liquid from the vegetables and trotters. Once your broth is strained, clean the stockpot and pour just the liquid back into it. Return it to the stovetop over low heat, simmer again to reduce for about another hour, and add kosher salt to taste.

4. To serve the broth, ladle about 2 cups in each serving bowl. If you want to raise some eyebrows, you can place one of the deer hooves in each bowl before placing it in front of your dinner guests. Store any leftovers in an airtight container in the refrigerator for up to 1 week. Freeze for up to 2 months.

Come Deer Hunting in North Dakota

If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.

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DID YOU MAKE THIS RECIPE

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