On this Dakota Life Virtual our guest is Hilary Morey, who in real life is an environmental review senior biologist with South Dakota Game Fish and Parks. But today we are in her kitchen for some tips on making stock from wild game. She also has a recipe for soup, and a couple of canning ideas. Hilary says that 98 percent of the protein her family consumes is wild game. "Fish, ducks, geese, deer, pretty much anything," Morey said. "We've been kind of adventurous this year, especially with the big shutdown. It's just a time to try something new, try things that you've never had before, species you've never had before, dishes that you never tried. So it's been kind of fun."
Hilary says her favorite tip is to use pretty much everything.
"So one of my favorite chefs, he says that on a duck you eat everything but the quack and a turkey you eat everything but the gobble," said Morey. "So we've really taken that to heart in our house. This tip I learned from that chef - Hank Shaw is his name. And so, duck feet are another way to add more collagen. You can also use a pig's knuckle or a calf's foot. But you basically take those feet, clean them up a little bit, and then score them with a really sharp knife, just a few slices across the joints there. And then add those into the stock as well and let them cook with the carcass for 6 to 12 hours."
Hilary encourages everyone to try a few different things, whether you hunt deer, antelope or one of the larger species, or you're a upland bird or waterfowl hunter. If you're not a hunter, find one who's very prolific and see if they will share.