*  Exported from  MasterCook  *
 
                              PHEASANT STOCK -
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Stocks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Oil, vegetable
    1       md           Onion, sliced
    1                    Carrot, peeled, trimmed,
                         -- sliced
    1                    Celery, stalk, trimmed,
                         -- sliced
    3       lg           Shallots, sliced
    2                    Tomatoes, ripe, coarsely
                         -- chopped
    4                    Bay leaves
    4                    Berry, Juniper, crushed
   20                    Peppercorns
    2 1/2   c            Wine, red, dry
    1       c            Water or more
 
        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
   :          Written by Richard Sax, Photographs by
   Nancy McFarland
   :          The Knapp Press, Los Angeles, 1985
   
        Chef:   Andy Kisler, Vienna 79 Restaurant, New
   York
  
 
 
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