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Ingredient
California Farm Pheasant Broth and Fond
Introduce
Chef :
Hobby HorsemanCalifornia Farm Pheasant Broth and Fond
Broth and fonds are extracts from the flavors of leftover bones and carcasses from meats.
After the carcass has been simmered, the liquids are frozen to make soups and gravies, and the bones are disposed of in the garden fermenter that turns bones into compost.
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Ingredient
Food ration :
2 peopleCooking time :
Overnight
Tsp
whole mace
1/4 Tsp
brewers yeast (salt substitute)
Tbs
gelatin
Cooking instructions
* Step 1
To make broth: bring water to boil with spices and herbs, immerse pheasant leftovers, bring back to boil, turn to low simmer, simmer till half the liquids have evaporated in cast iron pan with heavy lid. Filter through cheese cloth and save liquid broth and fat. Use or freeze till needed. Dispose of bones in garden fermenter.
* Step 2
To make fond: condensed pheasant broth till twice as thick, simmer to half the volume, dissolve Tsp of unflavored gelatin in pan, cool till solid gel and freeze till needed.
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