Today I realised two mini life goals in one - to cook my mother a proper Sunday roast; and to cook with game. I roasted a couple of partridges and did proper roast potatoes in goose fat - the kind that you boil first and then shake around in the pan. I felt all grown up and my mum said all the right things (whatever she secretly thought of my cooking!)
And with the leftover veg and carcass, I found another first - first time making stock. I had somehow always thought this was a mystical process and yet here I have my first batch of around 1.2L stock. I have probably made all kinds of rookie errors and the proof of the pudding is in the eating... so I will be making soup/stew in the week and I will let you know how it goes.
It's an appealing golden yellow colour (it looks darker in the photo than real life) and reassuringly clear - I passed it through a cheesecloth. It should last 3-4 days in the fridge or 2-3 months in the freezer. I am keeping back half for soups this week and half for the freezer.