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Photo by Holly A. Heyser

Crab Stock

Crab stock is a mainstay in my kitchen during Dungeness crab season, which in California runs from November through June.  But you can legally catch red and rock crabs all year long, and they make a fine stock, too. After picking the meat out of the crabs, I use the leftover shells to make this […]

Photo by Holly A. Heyser

Duck or Goose Demi-Glace

Demi-glace is an ultra-concentrated sauce base that I use to enliven pan sauces or soups; it’s usually made with veal. Demi-glace is also the closest thing I know to making your own bouillon cubes — only this is infinitely better. Looks like duck Jell-O, doesn’t it? The only problem with demi-glace is that is a major […]

Photo by Holly A. Heyser

Venison Broth

  Venison broth with Borage Ravioli This is a special venison broth that can stand alone as a broth for pasta or, if you clarify it later, as a consomme. It’s stronger in flavor than stock, so if you use it as a base for stews or soups, remember that — and label your jars […]

Photo by Holly A. Heyser

Venison Soups and Stews

Venison, antelope, elk and bison are all well-suited to long simmering. Stews are excellent, as are Italian sugos, which are highly concentrated pasta sauces where the meat becomes the chief flavoring agent. A few things to remember about game stews: Use larger pieces of meat than you might use with beef, as this will keep […]