* Exported from MasterCook * Pheasant With Champagne Cabbage II (Stock) Recipe By : Andy Kisler, Vienna 79 Restaurant, New York Serving Size : 2 Preparation Time :0:00 Categories : Game Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pheasants -- bones & carcasses 3 tb Vegetable oil 1 md Onion -- sliced 1 lg Carrot -- - peeled, trimmed, sliced 1 lg Celery rib -- trimmed, sliced 3 lg Shallots -- sliced 2 md Ripe tomatoes -- - coarsely chopped 4 ea Bay leaves 4 ea Juniper berry -- crushed 20 ea Peppercorns 2 1/2 c Dry red wine 1 c Water -- or more Pheasant Stock: Preheat oven to 450°F. Pour the vegetable oil into a roasting pan with the bones and carcasses of the 2 deboned pheasants. Roast until well browned, stirring occasionally, for about 30 minutes. Add remaining stock ingredients except the wine and continue to roast for 10 more minutes. Transfer solids to a stockpot, discarding any fat. Place the roasting pan over high heat and add wine. Scrape away all browned bits and boil, stirring, until wine is nearly evaporated. Add 1 cup of water, and add this liquid to the stockpot. Add cold water to cover, bring slowly to a boil, and skim well. Lower heat, and simmer uncovered, 3 to 4 hours. Strain the mixture, pressing down on solids to extract all of the liquid; discard solids. Cool to room temperature and refrigerate. When chilled, lift off any solidified fat from the surface and discard. Go on to the next recipe to prepare the Stuffing. Recipe FROM: New York's Master Chefs, Bon Appetit magazine, 1985 - - - - - - - - - - - - - - - - - -