Basic Game Bird Stock

INGREDIENTS:

• 2 or 3 pheasants, chucker or Grouse  (Depending on size)
• 6 to 10 cups of water (Depending on size of your pot)
• 1 cup coarsely chopped celery
• 1 large onion quartered
• 2 carrots coarsely chopped
• ¼ teaspoon thyme
• salt and pepper to taste

Preparation:

In a large stock pot add all ingredients except spices. Bring to a boil. Add spices and then turn down to simmer and cover. Simmer approximately 2 to 3 hours until meat is falling off the bone. Remove the birds and debone and save meat for another recipe. Strain out vegetables and discard. Keep stock in refrigerator for up to 3 days or put in containers and freeze for use latter.

You can use the stock in many recipes in place of chicken stock or in place of water for a more flavorful recipe.

Tags: Chukar, Grouse, Pheasant, Quail, Recipes