Venison stock is the perfect base for this simple but fantastic traditional recipe.
This is a basic recipe for brown stock, using bones and meat from just about any seafood, game, or livestock. Click here for a detailed treatise on stock.
Of course this works best with wild birds like turkey, pheasant — or even a big mess of quail. Don’t just “breast ’em out” and toss the rest — all those bones and meat are the ticket to great stock!