| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Soup |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
|
|
Pheasant bones and carcasses |
| 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 |
|
Juniper berries; crushed |
| 20 |
|
Peppercorns |
| 2 1/2 |
c |
Dry red wine |
| 1 |
c |
Water; or more |
INSTRUCTIONS
From: Wendy Lockman <wlockman@ra1.randomc.com>
Date: Mon, 12 Feb 1996 16:16:12 -0500
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
Chef: Andy Kisler, Vienna 79 Restaurant, New York
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“People disappoint. God doesn’t.”