Pheasant Stock

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#62617

Turn those pheasant leftovers into liquid gold with this pheasant stock recipe. It's the secret ingredient your stews and soups have been waiting for, fancy without the fuss.

serves/makes:

ready in:
over 5 hrs

ingredients

3 tablespoons vegetable oil
1 medium onion, sliced
1 carrot, peeled, trimmed, sliced
1 celery stalk, trimmed, sliced
1/2 cup cabbage leaves
3 large shallots, sliced
2 tomatoes, ripe, coarsely chopped
4 bay leaves
4 juniper berries, crushed
20 peppercorns
2 1/2 cups dry red wine
1 cup water or more
1 pheasant carcass

directions

Preheat oven to 450 degrees F. Pour the vegetable oil into a roasting pan with the reserved bones and carcass. 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 the water, and add this liquid to the stockpot. Add additional 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.