Ingredients
3 tbsp oil, vegetable
1 medium onion, sliced
1 carrot, peeled, trimmed, - sliced
1 celery, stalk, trimmed, - sliced
3 large shallots, sliced
2 tomatoes, ripe, coarsely - chopped
4 bay leaves
4 berry, juniper, crushed
20 peppercorns
2 1/2 cup wine, red, dry
1 cup water or more
Directions
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 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
Servings: 4 servings
Pheasant Stock - Master Chefs Recipe brought to you by Recipe Ideas
Categories: Pheasant; Poultry; Soup; Wild Game
The History of Recipes
We are able to trace the history of `recipes` far back into the distant past, at least as far into history as ancient Egypt, and possibly even further. In practice though, mostly, these ancient recipes were just very basic hieroglyphic recipes for food preparation.
As we move into Roman times 25BC a roman called Apicius created a few scripts detailing recipes cooked by his fellow Romans. He describes how the meals were divided into starters, main meal and dessert, a very modern way of dining. This early Roman chef informs us how the Roman cooks made use of a good variety of spices, including some that we all recognise for example basil, rue and parsley. During the next few centuries, the families of Europe competed to offer the most exotic meals, and as a consequence, cooks and their recipe collections were at a premium. Notwithstanding that, it was during the 19th century that fine cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and writing down recipes of the day. By the advent of the 20th century, cookbooks were in great demand, mostly as a result of more people being able to read, more spare time and having more disposable income. |
We hope you enjoy this Pheasant Stock Master Chefs recipe.
