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Pheasant Stock

 

35

Yield

2

quarts

Prep

30

min

Cook

Ready

4

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

2 each soup bones
and carcasses of two pheasants
*
3 tablespoons vegetable oil
vegetable
1 medium onions
sliced
1 large carrots
peeled, trimmed, sliced
1 large celery stalks
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 ½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 12075% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 73% Vitamin C 19%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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