Pheasant Stock

4 hours Prep: 30 minutes Cook: 3.5 hours

120 calories per serving view nutrition facts

2 quarts suggest servings

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Ingredients

2	each	bones	and carcasses of two pheasants
3	tablespoons	vegetable oil	vegetable
1	medium	onion	sliced
1	large	carrot	peeled, trimmed, sliced
1	large	celery stalk	trimmed, sliced
3	large	shallots	sliced
2	medium	tomatoes	ripe, coarsely chopped
4	each	bay leaves
4	each	juniper berries	crushed
20	each	peppercorns
2 1/2	cups	wine	red, dry
1	cup	water	or more

Directions

For Pheasant Stock: Preheat oven to 450 F.

Pour the vegetable oil into a roasting pan with the bones and carcasses of the two deboned pheasants.

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 the mixture, 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.

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Nutrition Facts

Serving Size 176g

Amount per Serving

Calories 120 75% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 20mg	1%
Total Carbohydrate 8.0g	3%
Dietary Fiber 2.0g	7%
Sugars 4.0g
Protein 1.0g	2%

Vitamin A	73%		Vitamin C	19%
Calcium	2%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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