Progress

The world of wild game cooking has changed. For the better.

“How many of you make stocks and broths with your carcasses?”

Nearly a quarter of the more than 150 people sitting in front of me raised their hands.

I could have cried I was so happy.

Last weekend, at Pheasant Fest in Sioux Falls, South Dakota, I spoke about how hunters can get more out of the game they bring home, primarily game birds since the event i…