Pheasant Stock Recipe

Name: Pheasant Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 medium onions sliced, 1 each carrots peeled, trimmed, sliced, 1 each celery trimmed, sliced, and more.

Yes, Pheasant Stock falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pheasant Stock

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