Title: Pheasant stock - master chefs
 Categories: None
      Yield: 4 Servings
 
      3 tb Oil, vegetable
      1 md Onion, sliced
      1    Carrot, peeled, trimmed,
           -- sliced
      1    Celery, stalk, trimmed,
           -- sliced
      3 lg Shallots, sliced
      2    Tomatoes, ripe, coarsely
           -- chopped
      4    Bay leaves
      4    Berry, Juniper, crushed
     20    Peppercorns
  2 1/2 c  Wine, red, dry
      1 c  Water or more
 
       Preheat oven to 450 F.
  
       Pour the vegetable oil into a roasting pan with the reserved
  bones and carcasses.  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, 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.