Pheasant Stock

Recipe courtesy of Ken Gordon, chef/owner – The Gamekeeper
as seen on episode “Goodnight Brothers Country Ham“, season 1

• 2 pheasant carcasses
• 8 cups cold water
• 1 yellow onion, chopped
• 2 carrots, washed and chopped
• 3 stalks celery, washed and chopped
• 2 sprigs thyme
• 1 tsp whole black pepper cloves
• 2 bay leaves
• parsley stems

Preparation:
Roast bones in oven at 350°F until brown. Gently simmer all ingredients in large sauce pot for two hours. Strain and remove any fat from the top before using.

Tags: Pheasant, Stock

Category: Recipes