Pheasant Jus

Pheasant Jus

¼ cup olive oil
6 ounces MacFarlane Pheasant pieces
1 tablespoon salt
½ tablespoon fresh ground black pepper
1/2 onion, large dice
1 carrot, large dice
1 celery stalk, large dice
3 garlic cloves, crushed

1 cup white wine
1 bay leaf, fresh
2 sprigs fresh thyme
2 quarts pheasant stock

In a stock pot, warm the olive oil. When the oil begins to smoke, add the meat trim and allow to caramelize. Add salt and pepper. Add onion, carrot, celery and garlic, continue to cook until they are tender and lightly caramelized. Deglaze with white wine. Add bay leaf, thyme and the pheasant stock, bring to a boil. Reduce heat; simmer for 1 hour. Strain through chinoise; reserve until serving.

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Mark Purdy
Chef de Cuisine
Alize at the Palms
4321 W Flamingo Road
Las Vegas, NV 89103

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