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
Academics have traced the existance of recipes back into the distant past, in fact as far into history as pharonic Egypt, and quite possibly further than that. Having said that, in the main part, these ancient records were just simple pictorial instructions for preparing meals.
During Roman times around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the cooks of Roman times made use of many different aromatic flavours, including a few that will be familiar to modern cooks for example bay, rue and asafoetida. During the succeeding few hundred years, the powerful families of Wesstern Europe strove to offer the most extravagent meals, and as a result the best chefs and their collection of recipes were much in demand. Nevertheless, it was during the nineteenth century that cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes of the day. By the arrival of the 20th century, recipe publications were greatly in demand as a result of increased literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Pheasant Stock Master Chefs recipe.
