Recipe courtesy of Mario Batali
Show: Molto Mario
Fagiano alla Contadina: Pheasant, Farmer Style
Total:
50 min
Active:
5 min
Yield:
6 servings
Total:
50 min
Active:
5 min
Yield:
6 servings

Ingredients

Directions

Quarter the birds and season with salt and pepper. In a 14 to 16-inch skillet, heat the lardo over high heat. Sear the poultry on all sides, then remove to a plate and reserve.

Add the onion, sage, bay leaves, garlic, and rosemary and cook over high heat 5 minutes. Add the stock and tomatoes, bring to a boil, and return the poultry to the pan, each piece wrapped in pancetta (secure with a toothpick if necessary). Reduce to a simmer and cook, uncovered, 30 minutes, or until juices run clear from a piece of the bird.

Remove bird pieces to a serving platter, check sauce for seasoning, stir in parsley and spoon over pieces.

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