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.
Category: Recipes