﻿<?xml version="1.0" encoding="utf-8"?><!--RSS Genrated: Sun, 03 May 2026 17:19:11 GMT--><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:ev="http://purl.org/rss/1.0/modules/event/"><channel><title>James Young</title><link>https://www.backcountryhunters.org:443/media/field-to-table-recipes/details/rss/author/4333/james-young</link><atom:link href="https://www.backcountryhunters.org:443/media/field-to-table-recipes/details/rss/author/4333/james-young" rel="self" type="application/rss+xml" /><description>RSS document</description><item><dc:creator><![CDATA[James Young]]></dc:creator><title><![CDATA[How To Make Roasted Venison Stock]]></title><link>https://www.backcountryhunters.org/media/field-to-table-recipes/details/how-to-make-roasted-venison-stock</link><description><![CDATA[ It was around 2006 when I was sitting in a pricey restaurant trying a tasting menu. The chef was so bold he served just a simple broth in a bowl. Looking down at the meatless meal I was sure I’d ...]]></description><pubDate>Wed, 05 Jun 2019 00:00:00 GMT</pubDate><guid>https://www.backcountryhunters.org/media/field-to-table-recipes/details/how-to-make-roasted-venison-stock</guid><dc:identifier><![CDATA[f8832120-1703-4cca-a56d-f8cfefbfe6c9-5481]]></dc:identifier></item></channel></rss>