with Champagne Cabbage Ii (Stock)|
Pheasant with Champagne Cabbage Ii (Stock)
2 Bones, and carcasses of
-- 2 pheasants (@ 2 1/2
-- pounds each when whole)
3 tb Oil, vegetable
1 md Onion, sliced
1 lg Carrot, peeled, trimmed,
1 lg Celery, stalk, trimmed,
3 lg Shallots, sliced
2 md Tomatoes, ripe, coarsely
4 Bay leaves
4 Berry, Juniper, crushed
2 1/2 c Wine, red, dry
1 c Water or more
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
Go on to the next recipe to prepare the Stuffing.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Andy Kisler, Vienna 79 Restaurant, New York