Pheasant stock - master chefs

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Oil, vegetable
1 medium Onion, sliced
1 Carrot, peeled, trimmed, sliced
1 Celery, stalk, trimmed, sliced
3 larges Shallots, sliced
2 Tomatoes, ripe, coarsely chopped
4 Bay leaves
4 Berry, Juniper, crushed
20 Peppercorns
2½ cup Wine, red, dry
1 cup Water or more

Directions

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 Master Chefs, 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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