Pheasant Broth

⏳ Time

2 hours 50 minutes

🥕 Ingredients

🍽️ Servings

Description

Pheasant broth is a rich and flavorful dish that highlights the unique taste of pheasant. This broth is perfect for warming up on a cold day and can serve as a base for various soups and sauces. Start by simmering the pheasant with fresh vegetables, herbs, and spices to create a deliciously aromatic broth. Enjoy it on its own or as part of your favorite recipes.

Ingredients

Pheasant - 3 pieces
Onion - 1 head
Carrot - 2 pieces
Celery stalk - 1 piece
Salt - 1 tablespoon
Parsley - 6 stalks
Bay leaf - 1 piece
Dried Chamomile - ½ spoons
Green peppercorns - ½ spoons

Step by Step guide

Step 1

Preheat the oven to 446°F. Using kitchen scissors, cut along the bone of each pheasant breast and separate it into two pieces.

Step 2

Arrange the carcasses, drumsticks, wings, and skin in a single layer in a roasting pan. Roast in the middle of the oven, turning them once or twice, for about thirty minutes. Add roughly chopped vegetables and continue roasting until the meat on the bone and the vegetables are browned, for an additional thirty to forty minutes.

Step 3

Use a slotted spoon to transfer the mixture to a stockpot and drain all the fat from the roasting pan. Add two cups of water to the roasting pan and deglaze over high heat, scraping up the brown bits. Pour the resulting liquid from deglazing into the stockpot and add 2.5 liters of water, season to taste, and bring the mixture to a boil. Simmer for one and a half hours, skimming off any foam and fat.