Pheasant Stock

4 Servings

Try this Pheasant Stock recipe, or post your own recipe for Pheasant Stock

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Pheasant Stock Ingredients

3 tb Vegetable oil	2 Tomatoes; ripe, coarsely
Pheasant bones and carcasses	4 Bay leaves
1 md Onion; sliced	4 Juniper berries; crushed
1 Carrot; peeled, trimmed,	20 Peppercorns
1 Celery; stalk, trimmed,	2 1/2 c Dry red wine
3 lg Shallots; sliced	1 c Water; or more

Instructions for Pheasant Stock

From: Wendy Lockman Date: Mon, 12 Feb 1996 16:16:12 -0500 Preheat oven to 450 F. Pour the vegetable oil into a roasting pan with the reserved bones and carcasses. Roast until well browned, stirring occasionally, for about 30 minutes. Add remaining stock ingredients except the wine and continue to roast for 10 more minutes. Transfer solids to a stockpot, discarding any fat. Place the roasting pan over high heat and add wine. Scrape away all browned bits and boil, stirring, until wine is nearly evaporated. Add 1 cup of water, and add this liquid to the stockpot. Add cold water to cover, bring slowly to a boil, and skim well. Lower heat, and simmer uncovered, 3 to 4 hours. Strain, pressing down on solids to extract all of the liquid; discard solids. Cool to room temperature and refrigerate. When chilled, lift off any solidified fat from the surface and discard. Source: New Yorks , Bon Appetit Magazine Chef: Andy Kisler, Vienna 79 Restaurant, New York MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Poultry-OtherCuisine: Uncategorized