Cooking with Capitol Ranch || Wild Game Harvest || Presented by: Davin Topel
Nothing beats the satisfaction of using every part of the harvest. I decided to brine my wild turkey in quarters and cook them individually for different preparations I also brined the carcass to prep for a broth.
Recipe below:
In a 450 degree oven roast the bones with olive oil coated carrots, onions, celery and garlic for about 40 min or until they have a little golden color and are fragrant. Add these to a stock pot and cover the bones with water and add a bay leaf, peppercorns, fennel seed coriander and fresh herbs from the garden, bring everything to a boil and reduce heat to a simmer for 4 hrs. The result? Liquid gold. Rich, savory bone broth that warms you from the inside out.
Since it finished so late in the evening I opted to ladle this golden elixir into a @yeti mug, along with a touch of Totem, which amplified the fennel and added some nutty characteristics. Nature’s perfect nightcap.
Simple. Sustainable. Deeply nourishing.
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