Making broth is easy. Finding the time is another thing. I usually don’t like making two things during the dinner hour. I’m already maxed with having young kids helping me or I’m doing double duty as a homework helper. But, I have found a way to make broth relatively simple and when I about think about how precious these pheasants are they spur me on!
My Camera decided to take a vacation by itself to college (my daughter accidentally put it in her purse) and make my life difficult. It’s really hard to take Pictures of the things you are cooking with out a camera. So, here is where I want you to imagine a nice picture here of a pheasant carcass that has all the major amounts of meat taken off. OK, I guess that wasn’t a really nice thing to imagine-sorry. Glad we can skip it after all!
Easy Pheasant Broth
2 pheasant carcasses with most of the meat removed and reserved for the fancy pancy meals
1 onion cut into quarters
1 stalk of celery cut into quarters
1 clove of garlic
2 tsp of salt (or to taste)
1/8 tsp fresh ground pepper
Take your pheasants carcasses and put them in a large pot and pour 2 quarts of water over them. Add onion, celery, bay leaves, garlic, salt and pepper. Bring the water to a boil. As soon as the meat is cooked that was left on the bird, about 5 mins, remove the pheasants and let them cool until you can touch them. Remove the remaining pheasant meat and save for another time (I save mine for wild rice pheasant soup). Return the carcases to the boiling pot and continue to simmer covered for 2-3 hours over low heat.
- Cooking Pheasant 101: Do Not Over Cook (wildchow.wordpress.com)
- Try Pheasant This Fall (wholefoodsmarket.com)
- Pheasant Pizza (wildchow.wordpress.com)
- Pheasant on menu Saturday (nypost.com)