Master the perfect stock and your dishes will speak for themselves. The best thing is, it really couldn’t be easier to make a good stock. Simply chuck all the ingredients in a pan with water and simmer away.
- Whole pheasant carcasses or left-over bones
Per carcass used:
- 1 onion (chopped in half)
- 2 cloves
- 1 stick of celery
- 1 unpeeled carrot
- Few peppercorns
- 1 bay leaf
- Preheat the oven to 200C/180C fan. Roast the carcasses in the oven for 20 minutes with the onion, celery, carrot, peppercorns and bay leaf.
- Place all the contents into a large pan, cover with cold water and bring to the boil. Turn down the heat and simmer over a very low heat for several hours with the lid on. Remember to taste and check water level from time to time.
- When the stock tastes full and gamey, and is brown and the bones have fallen apart, strain, cover with clingfilm and leave to cool. You can then refrigerate or freeze your stock to use whenever you want.
Try our delicious pheasant soup
- Salt and pepper
- 50ml – 75ml of vermouth
- 1 oz of butter
- 1 shallot or red onion
- 2 sticks of celery
- 1 carrot
- 1 small potato
- 1 handful of basmati rice
- 1 handful of chopped parsley
- To make a wonderful pheasant soup, skim off the fat from the cold stock that you previously prepared. Heat and add salt and pepper to taste.
- Add 50ml to 75ml of vermouth. Bring to the boil for 3-5 minutes to evaporate the alcohol and then simmer gently.
- Melt 1 oz butter in a separate pan. Add 1 diced shallot or red onion, 1 large diced carrot, 1 small peeled and diced potato, 2 chopped sticks of celery, 1 handful of chopped parsley and 1 handful of basmati rice.
- Season and sweat over a low heat. Pour in a little stock, let it bubble furiously for a minute, then add the rest of the stock and boil until the rice is cooked but still nutty.
- Taste and season if needed. Add chopped parsley and serve with hot crusty bread and butter.