IMO, if you are not saving your wild game bones and making wild game stock-you are wasting a great resource to add a lot of flavor to your dishes!
https://www.smokingmeatforums.com/threads/wild-game-stock-and-demi-glace.283545/
I make demi-glace to use in some of my dishes-especially sauces! Louisiana Hunter's Sauce is a big hit over a stuffed back strap. And I use it when I make Sous Vide duck breasts with Balsamic and fig sauce. It will kick up the flavor of a sauce piquant like you can not believe!!
https://www.smokingmeatforums.com/threads/wild-game-stock-and-demi-glace.283545/
I make demi-glace to use in some of my dishes-especially sauces! Louisiana Hunter's Sauce is a big hit over a stuffed back strap. And I use it when I make Sous Vide duck breasts with Balsamic and fig sauce. It will kick up the flavor of a sauce piquant like you can not believe!!
