Pheasant jus lie
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Recipe by: harschenie
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Main Ingredients:
16 oz. chicken stock
8 oz. pheasant bones, browned
4 oz. mirepoix
1 bouquet garni
1 tbsp. cornstarch
chicken stock, chilled, as needed
salt and pepper, to taste
Cooking Preparation of the Recipe:
Combine stock, bones, mirepoix and bouquet garni in stock pot. Heat to simmering; simmer for 1 to 1-1/2 hours to develop flavors. Add reserved drippings from Roast Pheasant; strain. Return to pot; reheat to simmering. Combine cornstarch with a small amount of chilled stock; stir into simmering stock. Adjust seasoning.
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