Game Stock Recipe
Ingredients
| 2 pheasants (either whole, if you have an abundance, or their carcasses) | ||
| Rabbit | 1 | |
| 2 old grouse or partridge | ||
| Squabs | 2 | |
| Onions | 4 , quartered | |
| Celery stalks | 2 | |
| Carrots | 4 | |
| Juniper berries | 12 , crushed | |
| Small handful of black peppercorns | ||
| Salt | 2 Teaspoon | |
| Bay leaves | 2 | |
| Pared rind of 1 lemon | ||
| Pared rind of 1 orange | ||
| Parsley | 1 Cup (16 tbs) | |
Directions
Put all the ingredients into a large saucepan and add 3 1/2 quarts of water.
Bring to a boil.
Half cover the pan and simmer gently for 3-4 hours.
Cool.
Strain the stock, and keep, covered, in the refrigerator.
If you don't use the stock immediately, boil it up for 15 minutes every other day.
Bring to a boil.
Half cover the pan and simmer gently for 3-4 hours.
Cool.
Strain the stock, and keep, covered, in the refrigerator.
If you don't use the stock immediately, boil it up for 15 minutes every other day.
Chef
