Game Stock

For this stock, I’m using wild (wood) pigeons. If you are going to be roasting pigeons, then the carcasses can be used for stock – taking out the backbone and removing the legs before just roasting the breasts on the bone. For this recipe I suggest that you buy frozen birds. These don’t, obviously, give you the fullest flavour, but the whole birds will be used, so a good stock can be made. This will also be made with red wine, giving a good all-round flavour. Armagnac, Cognac, Madeira and p