Meat extract
Just made some really fantastic ‘concentrated bouillon” from a fresh-killed moose (btw – soomehow no gamey taste – even if some would like that it would have had).
Took a lot of work and boiling down (used trimmings from making pieces for grinding – trying to eliminate all sinew type stuff) Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude