How To Make Pheasant Stock

By nicko, Jan 28, 2014 | | |
  1. For any of you who follow me on ChefTalk.com know that I am an avid upland game hunter and in particular pheasant hunting. A few fun threads regarding my antics are:

    One of my biggest goals when actually hunting and animal for sport is to respect it completely by eating what I kill and using all of the bird as much as possible. A direct result of this has been using all of the bones to make stock and I have to say not only is it very simple I find it is not as strong as chicken stock. Also the stock seems to me to come out much clearer than chicken stock and looks almost similar to consomme. Here is how I made my pheasant stock.

    Start off with the bones. I often add the leg and thigh because they have an incredible amount of bones and unless you cook them first it is very difficult to remove the meat. I find that adding them fortifies the stock that much more and you get a richer flavor.


    Next chop up your mirepoix and the standard ratio is 50% onions 25% carrots and 25% celery. Don't worry if you are not perfect here the mirepoix police will not fine you.


    Next cover your bones with cold water then pour this out to rinse off any blood. Then cover the bones again with water and add your mirepoix. At this point you can also add a tabelspoon of cracked black pepper corns, 2 teaspoons of dried thyme (fresh is better), and 1-2 bay leaves



    Simmer this on low for 3 hours and skim off any grey scum that collects. Also use some stock to re-wet the raft that forms at the top.


    After three hours it will have reduced by about a third. Strain this through a fine mesh strainer such as a china cap or chinois.


    Here you can see how clear and golden the stock is here. Really beautiful just like a consomme.



    Well it should be no surprise to you that this is the same method as for chicken stock. A few key points to help make your stock the best it can be.
    1. Rinse the bones before you add anything else blood will cloud your stock.
    2. Use cold water this also helps keep your stock clear
    3. Simmer your stock gently no rapid boil
    Lastly, some will skim the fat of after it is done off the top but I find you always take some of the stock with when you do this. My preference is to chill it over night and as the fat congeals remove it.

    Comments and suggestions welcome so post them below. Thanks!

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  1. nicko
    @FlavioMoreira you are correct. However, there was no scum when I added the mirepoix once it came to a boil the scum surfaced. It was ladeled off for sure.
  2. flaviomoreira
    This is good, thanks. Dont you think if you skim off the scum before you put the mirepoix in helps a bit more?

    thanks for your articles. 
  3. nicko
    You are all correct it was a typo (Heck guys I am not that out of practice) :) 50% onion, 25% carrots, 25% celery
  4. triddick1
    @Jim Berman and @dhmcardoso it's onions, carrots, celery and at 2:1:1 respectively.  Probably just a typo because he has it in the pics.  
  5. jim berman
    @dhmcardoso "sorry Nicko, but I think there is something wrong with the Mirepoix ratio. It's written 50% Onion, 25% carrots and 25% onions again."

    I believe the second mention of onions should be carrots.
  6. dhmcardoso
    sorry Nicko, but I think there is something wrong with the Mirepoix ratio. It's written 50% Onion, 25% carrots and 25% onions again.
  7. fifthmoon
    Looks great.