Pheasant Soup for the Soul

I collect bird bones all season, storing them in the freezer. Then, when hunting is through, I spend a day making a pot of wild game bird stock. I then use that stock to make ramen.

I do make a few adjustments. For instance, instead of cashew pork I like to serve it with a confit leg of pheasant.

Here's my column on game bird ramen.

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