Pheasant broth
8 servings
170 minutes
Pheasant broth is a noble dish of Russian cuisine that has long been considered a delicacy. Its deep, rich flavor reveals the refined sweetness of pheasant meat, complemented by the aroma of roasted vegetables, fresh herbs, and spices. This broth not only warms but also provides strength, making it popular among hunters and nobility. Its clarity and rich taste make it an ideal base for exquisite soups or a standalone warming dish served with croutons or fresh herbs. Pheasant broth can adorn both everyday and festive tables, bringing a touch of sophistication and historical refinement to the meal.
1
Preheat the oven to 230 degrees. Use kitchen scissors to cut the breast of each pheasant along the bone and divide it into two parts.
- Pheasant: 3 pieces
2
Place the carcasses, shanks, legs, wings, and skin in a single layer in the roasting pan, bake in the middle of the oven, turning once or twice, for thirty minutes. Add roughly chopped vegetables and sauté until the meat on the bone and vegetables are browned, for thirty to forty minutes.
- Pheasant: 3 pieces
- Onion: 1 head
- Carrot: 2 pieces
- Celery stalk: 1 piece
3
Use a slotted spoon to transfer the mixture to a stockpot and drain all the fat from the roasting pan. Add two cups of water to the roasting pan and deglaze it over high heat, scraping up the brown bits. Pour the resulting liquid into the pot and add 2.5 liters of water, season, and bring the mixture to a boil. Simmer for one and a half hours, skimming off foam and fat.
- Salt: 1 teaspoon
- Parsley: 6 stems
- Bay leaf: 1 piece
- Dried thyme: 0.5 teaspoon
- Black peppercorns: 0.5 teaspoon