6. Cook until full flavored.

7. Strain and reduce by half.

Turkey Stock

Makes about 6 cups 2 tablespoons grape seed oil

1 turkey carca.s.s

2 cups peeled and roughly chopped carrots

2 cups roughly chopped onions

1 cup roughly chopped celery

1 garlic clove, crushed

A few sprigs fresh thyme

2 bay leaves

1 tablespoon black peppercorns

1. Over high heat, brown the turkey carca.s.s in the hot oil in a large pot. Add the carrots, onions, and celery and brown. Pour off any grease, deglaze the caramelized brown bits at the bottom of the pot with water, then cover the carca.s.s and vegetables with more water.

2. Bring to a boil and lower the heat to a simmer, then add the garlic, herbs, and peppercorns.

3. Simmer for 2 to 4 hours, or until the liquid is full flavored. Skim off any foam that forms on the surface.

4. Strain and store.

Marinades Marinades have been used since Renaissance times, when their primary purpose was to reduce spoilage and impart flavor. They are made with an acidic liquid such as vinegar, wine, citrus juice, b.u.t.termilk, or yogurt, and today serve two different functions-as a tenderizer and as a flavor enhancer. Once the meat is fully immersed, the acid breaks down the fibrous proteins and increases its ability to retain moisture. The addition of salt will allow it to retain moisture further. Meat should always be marinated in the refrigerator to prevent bacterial growth at room temperature, and all used marinade should be discarded once the meat is removed unless you are cooking with it. If you do want to serve some of the marinade with the meat, set an amount aside before bringing it in contact with the meat. A good marinade will have a balance of ingredients so that the outer surface of the meat does not become too sour from the acid. Once a piece of meat has been marinated, it is best not to freeze it, as the outer layer will become mushy. Marinades are particularly good with red meat and antlered game.

Red Wine Marinade

Good for two venison shoulders or their equivalent in meat 4 tablespoons grape seed oil

1 carrot

1 onion

1 celery stalk

1 clove garlic

1 (750 ml) bottle dry red wine

2/3 cup red wine vinegar

1 whole clove

2 bay leaves

1 sprig fresh thyme

Several sprigs fresh parsley

8 peppercorns

1. Heat the oil in a heavy-bottomed pan and sweat the carrot, onion, celery, and garlic. Add the wine and vinegar and remaining ingredients and simmer slowly for 30 minutes.

2. Let cool thoroughly and pour over the meat so that it is completely submerged. Let it soak for several hours and up to 24 hours.

Try with: antlered game, other red meats

Orange Brandy

Good for four small game birds,

Marinade or an equivalent amount of meat

Zest of 1 orange

1/2 cup freshly squeezed orange juice