fergie Posted December 14, 2012 Report Share Posted December 14, 2012 (edited) I have a few Pheasants and thought I would make some stock from them. do i use the carcases after I have cooked the bird or do I de breast it etc and the use the raw carcass I know you can do either but which would give the best result I intend to use it to make gravy Edited December 14, 2012 by fergie Quote Link to comment Share on other sites More sharing options...
pontbeck Posted December 14, 2012 Report Share Posted December 14, 2012 I`ve just made some stock which I`m very pleased with. I took the breasts from 2 pheasants and made stock with the raw carcases ---- excellent Quote Link to comment Share on other sites More sharing options...
colin lad Posted December 14, 2012 Report Share Posted December 14, 2012 just use the carcases and some veg ie carrots onions etc colin Quote Link to comment Share on other sites More sharing options...
Gimlet Posted December 15, 2012 Report Share Posted December 15, 2012 (edited) Don't know abour pheasants but I often makes stock out of raw rabbit carcases. I bone out tender does in the summer for curries etc and use two stripped carcases with an onion, celery stick, couple of carrots and a few few garlic cloves, pepper corns, bay leaves and thyme and seasoning to one large stock pot full of water. The main thing is to skim off the inpurities that rise to the surface as the stock comes up to the simmer. Then you get a clear consomme-like stock that sets to a gel and makes fantastic gravy and base for curries, stews and soups. I would have thought treat pheasant in exactly the same way. Edit: raw carcases produce more flovour. Edited December 15, 2012 by Gimlet Quote Link to comment Share on other sites More sharing options...
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