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stocks and broths
One of the bedrock skills you should have as an angler — or, really, anyone who cooks fish. If you can make a good fish stock, you can get more out of the fish you bring home and boost the flavors in your seafood cooking.
Cappelletti, a variant on the well-known tortellini of Bologna, are normally served in a clear broth. My cappelletti are vegetarian, filled with ricotta and spices, but you could use meat, too. The soup is a rich, clear duck broth; almost a consomme. Simple yet, elegant.
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 […]
Glace de viande is an ultra-concentrated stock used to enliven pan sauces or soups; it’s usually made with veal. 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 glace is that is a pain to make. If you […]
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 […]
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 […]
Making stocks and broths are among the core skills of any good cook, and it is a labor or love I embrace wholly. As a hunter, angler and a gardener, I can often make a first-class stock solely with ingredients I’ve grown, caught or shot. This to me is deeply satisfying. Venison stock is one […]