Pheasant Stock

Name: Pheasant Stock
Ingredients: 3 tablespoons vegetable oil; 1 medium onions sliced; 1 each carrots peeled, trimmed, sliced; 1 each celery trimmed, sliced; 3 large shallots sliced; 2 each tomatoes chopped; 4 each bay leaves; 4 each juniper berries; 20 each peppercorns; 2 1/2 cups wine; 1 cup water

11 ingredients

13 steps

Ingredients

3 tablespoons vegetable oil
1 medium onions sliced
1 each carrots peeled, trimmed, sliced
1 each celery trimmed, sliced
3 large shallots sliced
2 each tomatoes chopped
4 each bay leaves
4 each juniper berries
20 each peppercorns
2 1/2 cups wine
1 cup water

Directions

1

Preheat oven to 450F (230C).
2

Pour the vegetable oil into a roasting pan with the reserved bones and carcasses.
3

Roast until well browned, stirring occasionally, for about 30 minutes.
4

Add remaining stock ingredients except the wine and continue to roast for 10 more minutes.
5

Transfer solids to a stockpot, discarding any fat.
6

Place the roasting pan over high heat and add wine.
7

Scrape away all browned bits and boil, stirring, until wine is nearly evaporated.
8

Add 1 cup of water, and add this liquid to the stockpot.
9

Add cold water to cover, bring slowly to a boil, and skim well.
10

Lower heat, and simmer uncovered, 3 to 4 hours.
11

Strain, pressing down on solids to extract all of the liquid; discard solids.
12

Cool to room temperature and refrigerate.
13

When chilled, lift off any solidified fat from the surface and discard.