Pheasant Stock – Master Chefs

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Servings: 4 Difficulty: Advanced
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Rich, deeply flavored game stock made from roasted pheasant carcasses and aromatic vegetables
Pheasant Stock - Master Chefs recipe image
Pheasant Stock - Master Chefs recipe image
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Pheasant Stock – Master Chefs

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 119.7

Description

This robust pheasant stock is the backbone of sophisticated game sauces and soups. By roasting the pheasant carcasses and bones first, you unlock a deep, savory umami flavor that boiling alone cannot achieve. The addition of red wine deglazing the pan ensures every bit of fond is captured, adding complexity and color. Aromatic vegetables, juniper berries, and bay leaves infuse the liquid with a classic gamey profile. Perfect for reducing into a glossy sauce for roasted pheasant, enriching wild rice soup, or serving as a flavorful base for braises. This stock freezes beautifully, making it an excellent project for preserving game season bounty.

Ingredients

Directions

  1. Preheat oven to 450&# 194;°F (232ðC).
  2. Pour the vegetable oil into a roasting pan and add the reserved pheasant bones and carcasses.
  3. Roast until well browned, stirring occasionally, for about 30 minutes.
  4. Add the onion, carrot, celery, shallots, tomatoes, bay leaves, juniper berries, and peppercorns to the pan. Continue to roast for 10 more minutes.
  5. Transfer all solids to a large stockpot, discarding any rendered fat.
  6. Place the roasting pan over high heat on the stovetop and add the red wine.
  7. Scrape away all browned bits from the bottom of the pan and boil, stirring, until the wine is nearly evaporated.
  8. Add 1 cup of water to the hot pan, scrape again, and pour this liquid into the stockpot with the solids.
  9. Add enough cold water to cover the ingredients by two inches.
  10. Bring slowly to a boil, then skim off any impurities that rise to the surface.
  11. Lower the heat and simmer uncovered for 3 to 4 hours.
  12. Strain the stock through a fine-mesh sieve, pressing down on the solids to extract all liquid. Discard the solids.
  13. Cool the stock to room temperature and refrigerate.
  14. Once chilled, lift off any solidified fat from the surface and discard.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 119.7kcal
% Daily Value *
Total Fat 11.3g18%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 18.2mg1%
Total Carbohydrate 4.8g2%
Dietary Fiber 1.1g5%
Sugars 2.2g
Protein 0.5g1%

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

Keywords: pheasant, stock, broth, game, roasting, simmering, red wine, juniper, aromatic, savory, umami, base, sauce, homemade, carcass, vegetables, bay leaf, peppercorns, rich, flavorful
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