I think so too. I’ve a friend who knows a decent amount about various types of alcohol, and I asked him about it. He mentioned something about this one company changing their alcohol removal process and encouraged me to give that a go. I never got around to it though.

It’s just really unfortunate because I feel like I’m missing a whole big side of the culinary world. It hits extra hard because I’m lacto-ovo vegetarian - by birth, not by choice - and so I am already missing out on a lot, having to make substitutions and such. Like further down in this thread someone shared a recipe. It looks really interesting, especially having looked up green alder pepper, but I’ll have to swap out the veal stock, and assuming it provides a “gamey” flavour, I don’t think I can recreate that exact thing. As far as I’m aware there’s no “gamey” substitute. I don’t even know what “gamey” tastes like.