Pheasant Stock

A rich and flavorful approach to pheasant that produces the perfect foundation for soups, sauces, and braises. This recipe uses long simmering extraction to bring out the best in your harvest, creating a memorable meal for family and friends.

Foundation for upland bird cookery

Culinary Foundation Rich pheasant stock provides the base for countless preparations, extracting maximum flavor from bones and trim pieces.

Ingredients (Makes 3-4 quarts)

• 6-8 pheasant carcasses and bones
• 2 onions, quartered
• 3 carrots, chunked
• 3 celery stalks, chunked
• 1 head garlic, halved
• 1 bunch parsley stems
• 3 bay leaves
• 1 tbsp black peppercorns
• 2 sprigs fresh thyme

Traditional Method

1. Bone Roasting: Place pheasant carcasses and bones on rimmed baking sheets. Roast at 425°F for 45 minutes until deeply golden brown, turning once.

2. Vegetable Addition: Add roughly chopped onions, carrots, and celery. Roast another 20 minutes until vegetables caramelize.

3. Pot Assembly: Transfer bones and vegetables to a large stockpot. Deglaze roasting pan with water, scraping up all fond. Add bay leaves, peppercorns, and thyme.

4. Water Addition: Cover bones by 2 inches with cold water. Cold water extracts cleaner flavors.

5. Gentle Simmer: Bring to a very gentle simmer - never boil or stock becomes cloudy.

6. Skimming: During the first hour, skim foam and impurities from the surface regularly.

7. Long Extraction: Maintain gentle simmer for 4-6 hours, adding water as needed to keep bones covered.

8. Straining: Strain through fine-mesh strainer lined with cheesecloth for clear stock.

9. Cooling: Cool quickly in an ice bath, then refrigerate. Remove fat cap before using.

Storage: Refrigerate 5 days, freeze 6 months