Photo: Fagiano alla Contadina: Pheasant, Farmer Style Recipe
Ingredients
- 2 small pheasants
- 2 tablespoons lardo or fat back
- 1 onion, diced
- 4 sage leaves
- 2 bay leaves
- 3 cloves garlic, chopped
- 2 rosemary branches
- 1 (16-ounce) can peeled tomatoes and their juices, crushed by hand
- 1 ladle chicken stock (see attached)
- 8 slices pancetta
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
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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By parisfee
Kiawah Island
on January 26, 2012
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This was very easy to do and everyone loved it. My husband was dubious about the tomato sauce but when he tasted it, was very glad that I chose this recipe. Had leftovers, which I froze, and when reheated was still very good. Lots of flavors for so little effort.
By Chef Vix Moore
San Jose, CA
on December 26, 2011
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Very easy and tasty. Rosemary can overpower many dishes, but not this one. I served it over noodles; the sauce must not go to waste! It's tempting to make extra sauce. I used bacon fat one time, and chopped bacon another. Be careful not to overcook the pheasant. Next I want to try pheasant confit. Anyone have recommendations?
By ronorth_7852576
Escondido, CA
on August 22, 2010
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This recipe is simple, but has a great flavor and looks like you spent half the day fixing it. It is fine by itself or over polenta. My family & friends love this, too.
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