Homemade Pheasant Stock

1. 1

   Add the pheasant carcasses in a large pot and cover with cold water, at least two extra inches above.

2. 2

   Add chopped onions, celery and carrots to the pot.

3. 3

   It's important to try and keep vegetables all chopped about the same size.

4. 4

   This is important for breaking down equal distribution of flavor.

5. 5

   When some of the vegetables are cut bigger than others, the cooking time will vary, giving off a disproportion of flavors.

6. 6

   Add peppercorns and choice of herbs.

7. 7

   I added 1 half sprig rosemary, 1 sprig of oregano and some fresh thyme.

8. 8

   Bring to a slow simmer and cook for 2-4 hours.

9. 9

   Skim the surface every so often and discard the fatty oils and brownish/ gray impurities at the top.

10. 10

    Strain into a large heat-proof container to cool.

11. 11

    Chill or freeze

* Per serving · 4 servings · Values may vary.

No additional tips available.