Recipe - Pheasant Stock

3 tablespoon Vegetable oil
Pheasant bones and carcasses
1 md Onion; cut or sliced up
1 Carrot; peeled, trimmed,
cut or sliced up
1 Celery; stalk, trimmed,
cut or sliced up
3 lg Shallots; cut or sliced up
2 Tomatoes; ripe, coarsely
chopped
4 Bay leaves
4 Juniper berries; crushed
20 Peppercorns
2 One half cup Dry red wine
1 cup Water; or more

From: Wendy Lockman wlockman@ra1.randomc.com

Date: Mon, 12 Feb 1996 16:16:12 0500
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 , Bon Appetit Magazine

Chef: Andy Kisler, Vienna 79 Restaurant, New York

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