pheasant gravy

Recipe for pheasant gravy:

5 kilos of pheasant carcasses
5 onions
2 winter carrot
1 celery
½ bunch of thyme
10 grams of rosemary
7,5 liters of chicken stock
3 laurel
20 pieces of crushed peppercorn
2 dl white wine
3 deciliter gin

Roast the carcasses at 200 degrees for 45 minutes in the hot air oven.

Remove the carcasses from the roasting pan and place in a large saucepan. Drain and discard the fat that has come out of the carcasses. Scrape off any crusts in the roasting pan well and add this to the pan with the carcasses as well. Roughly chop all vegetables and wash the vegetables well. Put this in the pan too. Add the rest of the ingredients and fill the pan with cold water.

Slowly bring the pot of water to a boil and let it simmer for 8 hours.

Strain the stock and let the stock reduce gently the next day until it has the desired taste.