Written by Jeff Davis Visit :
Visit authors websiteInstructions
Step #1 - Preheat oven to 400 degrees
Step #2 - Roughly chop Carrots, Celery and Onions and place in the bottom of roasting pan.
Step #3 - Add Pheasant carcasses and place in the oven to roast for 30-40 minutes.
Step #4 - Remove from oven
Step #5 - Place a large stock pot on the stove. Add Pheasant and all the vegetable from the bottom of the roasting pan. Add two bay leaves then fill with enough water to cover all the ingredients. Add Whole Peppercorns and Juniper Berries, and any other seasonings you might want to add.
Step #6 - Bring mixture to a boil, then reduce to a simmer and cover. Let cook on the stove for 3-4 hours or longer. Skimming off any fat that forms on the top of the liquid.
Step #7 - Place another large stock pot in the sink. Using a colander and / or cheesecloth, strain by pouring your stock mixture into the other stock pot. You can discard the pheasant and vegetables. You should be left with dark amber colored stock.
Step #8 - Allow to cool. Use a measuring cup, fill each mason jar with about 3 cups of stock. Seal and place each in the refrigerator, where it should keep for about a week. Or consider canning and freezing to long term use.
