Homemade Pheasant Stock


2 pheasant carcasses, (if bones are not previously roasted, I would suggest it prior to making 1 medium onion, chopped
3 medium celery stalks, chopped
2 carrots, peeled and chopped
2 large garlic cloves, smashed
1 large pot


Add the pheasant carcasses in a large pot and cover with cold water, at least two extra inches above. Add chopped onions, celery and carrots to the pot. It's important to try and keep vegetables all chopped about the same size. This is important for breaking down equal distribution of flavor. When some of the vegetables are cut bigger than others, the cooking time will vary, giving off a disproportion of flavors. Add peppercorns and choice of herbs. I added 1 half sprig rosemary, 1 sprig of oregano and some fresh thyme. Bring to a slow simmer and cook for 2-4 hours. Skim the surface every so often and discard the fatty oils and brownish/ gray impurities at the top. Strain into a large heat-proof container to cool. Chill or freeze




Try not to let your stock boil, it makes it cloudy.


1 servings


Monday, June 28, 2010 - 3:30pm


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