Gastronomixs

Pheasant stock

Beautifully aromatic stock that can be served as a course on its own but can also be used in other preparations.

Recipe makes approximately 15 litres.

Pheasant stock

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Ingredients

1

 

celeriac

3

 

carrots

3

 

onions

3

 

leeks

1

 

celery

20

 

pheasant carcases

20

litres

water

40

g

salt

½

bunch

thyme

½

bunch

rosemary

3

 

bay leaves

25

 

peppercorns

25

 

coriander seeds

2

leaves

mace

Preparation method

  • Chop the celeriac, carrots, onions, leeks, and celery into small pieces.
  • Roast half of the carcases in the oven at 180°C for approximately 45 minutes until brown.
  • Put these in a pan with the water together with the remaining carcases.
  • As soon as the water boils skim off the protein foam.
  • Add the chopped vegetables, the herbs, and the salt.
  • Simmer the stock just below boiling point for another six to eight hours.
  • After the preparation time has elapsed, remove the coarse ingredients carefully with a skimmer.
  • Pour the stock through a sieve lined with a damp cheese cloth.
  • Reduce the bouillon to the desired flavour.
  • Allow to cool completely and remove the fat layer that has formed on top.

Serving suggestions

  • Serve as a clear bouillon with pheasant and a truffle and mushroom julienne.
  • As a flavourful base for a bound soup, such as a potato and leek soup. 
  • As a flavour enhancer in other preparations, such as a stew or vegetable preparation. 

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