Basic Brown Stock
This is a basic recipe for brown stock, using bones and meat from just about any seafood, game, poultry or livestock. Click here for a detailed treatise on stock.
Ingredient: celery
Braised Venison Shoulder
Think of this as “pulled venison”, a simple but wonderful way to show off one of the least respected cuts. It’s a guaranteed hit, even among folks that aren’t too sure about wild meat.
Poultry 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!
Poultry Noodle Soup
Works great for chicken — but also for wild Galliformes (pheasant, grouse, etc.). Turkey and quail might pose challenges due to size, but would be a worthy experiment. When someone in my house starts to get a cold I go all Jewish mother and within Read More …