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PHEASANT STOCK -
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stocks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Oil, vegetable
1 md Onion, sliced
1 Carrot, peeled, trimmed,
-- sliced
1 Celery, stalk, trimmed,
-- sliced
3 lg Shallots, sliced
2 Tomatoes, ripe, coarsely
-- chopped
4 Bay leaves
4 Berry, Juniper, crushed
20 Peppercorns
2 1/2 c Wine, red, dry
1 c Water or more
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 York's , Bon Appetit Magazine
: Written by Richard Sax, Photographs by
Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Andy Kisler, Vienna 79 Restaurant, New
York
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