Of course this works best with wild birds like turkey, pheasant or a big mess of quail. Don’t just “breast ’em out” — all the rest of the bones and meat are the ticket to great stock!
Make up a batch of this spice mix ahead of time. Adjust the servings/lbs of meat value to match the amount of spice mix you’d like to have on hand.
Venison stock is the perfect base for this simple but fantastic traditional recipe. It originally called for 6 tablespoons of butter – but with the gelatin contained in a well made stock you can cut much of that fat out and still achieve a very Read More …
This is a recipe for a basic brown stock, using bones and meat from just about any fish, game, or livestock. Click here for a detailed treatise on stock.
Brining improves flavor, reduces toughness, and adds moisture. Most meats benefit – but lean, tough and dry meats (like game) benefit most of all. For wild birds brining opens up vast cooking options that otherwise would produce dry, tough meat.
Ok, ok. It’s beans, not wild meat. Hey, it uses venison stock. And it’s so good it’s a perfect side dish for many other recipes.
Another fine addition to taco night.
A spicy, delicious condiment that makes things pop!
a versatile side/condiment that is limited only by your imagination. It’s native home, however, is the taco.
This is a pretty standard recipe, with some tricks that make a difference: