Scottish Pheasant Stock

Recipe Ingredients

		Giblets, trimmings, and frame of 2
		Or 3 small pheasants, including
		Blanched and skinned feet
2		Water
1 1/2 teaspoons	7.5ml	Salt
		A few Peppercorns
3		Leeks (small)
2		Celery ribs
1		Onion - stuck with
		Whole cloves
1/2		Bay leaf
		Thyme - to taste

Recipe Instructions

Simmer bird parts in water with salt for 1 hour, skimming. Add remaining ingredients and simmer for 1 hour longer. Strain. Cool.

This recipe yields 6 cups of stock.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.