Next, cut the meat into one-inch cubes. In a cast-iron Dutch oven, heat and brown the meat thoroughly in:

 

2 tablespoons of olive oil

When the meat is completely browned on all sides, use a slotted spoon to remove the meat to a large bowl, then add to the Dutch oven:

 

1 cup of onion, sliced

1 ring of smoked sausage, sliced (spicy sausage if you prefer)

2 cloves of garlic

When the onion is nicely browned, add to the pot:

 

1 bottle of dark beer

2 cups of duck stock (or low-sodium beef broth)

a teaspoon of dried thyme

2 bay leaves

Bring the stock to a boil, return the meat to the Dutch oven, cover and place in a 250-degree oven for at least two hours.

 

Just before serving, remove all the meat and place the Dutch oven on a burner, bringing the stock to a boil. Add:

 

2 cups chopped potatoes

2 cups chopped carrots

When the potatoes are softened, stir in just enough roux or cornstarch (mixed in cold water or white wine) to thicken the sauce. Remove the bay leaves and replace the meat. Top with chopped parsley and serve.

 

To make your own spice rub (it’s also great on pork, beef steak and even pheasant), combine in a bowl: 3 tablespoons of fresh-ground black peppercorns, 4 tablespoons of brown sugar, 1 tablespoon of cumin, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of chili powder, 1 tablespoon of ground red pepper flakes, 2 tablespoons of salt and 1 teaspoon of cayenne. This rub can be stored in a Ziploc disposable plastic container, covered, until needed.

 

Making a Roux

To make a roux, melt eight tablespoons of butter in a small saucepan over low heat and stir in eight tablespoons of flour. Stir until the flour is completely absorbed in the melted butter and starting to give off a nutty aroma, then pour into a disposable Ziploc container and store in the refrigerator until needed.

 

‘Emergency’ Stock

Here’s a flavor hint if you’re using canned beef broth. Pour 4 cans of broth into a large saucepan or stockpot along with a soup bone and a cup each of chopped onion, celery and carrot. Gently simmer for several hours, allowing the stock to reduce by half. Strain the stock through cheesecloth and place in the refrigerator overnight, skimming off any accumulated fat the next morning, then strain a second time through cheesecloth.

This “emergency stock” is far more flavorful than broth from a can and will enhance the flavor of the dish considerably.

 

Making Your Own Duck or Goose Stock

 

Most sportsmen pride themselves in utilizing all the game they collect. Making your own stock not only is a great way to use up all the bird, but it also produces a flavorful stock that can be used to braise meat (see goose stew recipe) or make delicious sauces.

 

If you breast out your birds, save the carcasses in jumbo Ziploc bags in the freezer. When it’s time to make stock, thaw the carcasses and separate the wings, legs/thighs and breasts (you need some meat on the bones). If you don’t have enough meat on the bones, add a few chicken legs and thighs (be sure they’re skinned).

 

Heat the oven to 425 degrees. Place the bird parts in a large roasting pan and put in the oven, uncovered, until the meat’s nicely browned. Remove the bones to a large stockpot and add just enough cold water to cover the bones. To the roaster, add and brown in the oven:

 

1 carrot, chopped

1 medium onion, chopped

1 stalk of celery, chopped

When the vegetables have browned, add them to the stockpot. Pour a little water into the blue roaster and, over a high heat, stir up the caramelized bits with a wooden spoon. Add the dark water to the stockpot.

 

In a small piece of cheesecloth, place:

 

1 clove of garlic

a dozen whole black peppercorns

some fresh parsley

a pinch of dried thyme

1 bay leaf

Tie the end of the cheesecloth with butcher’s string and add this “boquet garni” to the stockpot as well.

 

Bring the stock to a gentle simmer, skimming off any froth that appears on the surface during the first 30 minutes or so. Don’t allow the stock to boil, you just want a few little bubbles.

 

Simmer the stock, uncovered, for about 3 hours. Next, pour it through a strainer lined with cheesecloth and allow it to cool for an hour at room temperature. Place the stock in the refrigerator overnight, covered. The next morning, skim off any fat that hardened on the surface overnight and pour the stock through a strainer lined with a double layer of cheesecloth.

 

Store the finished stock in Ziploc disposable plastic containers in the freezer. Be sure to label each container with a marking pen.

 

This homemade stock is ideal for as a braising liquid or as a base for delicious sauces. Stocks also can be made with upland game birds and venison using the same technique.