A basic skill I use all the time is breaking down, or cutting up, ducks, geese and pheasants. Not every bird is worthy of a full-on roast: To me, such a bird needs to be fat, young and not terribly shot-up. For those birds with broken legs, shot-up breasts, that are skinny or very old,
How-To (DIY stuff)
Venison Stock
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