It was around 2006 when I was sitting in a pricey restaurant trying a tasting menu. The chef was so bold he served just a simple broth in a bowl. Looking down at the meatless meal I was sure I’d starve. Little did I know I was about to fall in love with a new element of cooking and that the experience would lead me to see wild game in a whole new light.   The sourcing of food is a deep love of mine and the carcasses of the animals I hunt are a treasure trove. Broth and stock offer myriad ...