Old frozen meat can have a second life! Here are some tips and ideas for you.
stocks and broths
If you have shrimp with shells, you can make shrimp stock. Here’s how.
A satisfying broth from pheasants, partridges, quail or other upland game birds. And yes, you can do it with chicken.
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.
When life gives you a turkey, make turkey broth. Whether you are a hunter or not, most of us bring home only a few turkeys in any given year, so you owe it to yourself to make a nice broth from the carcass. You can make broth from a skinned or plucked turkey, and you
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