Fagiano alla Contadina: Pheasant, Farmer Style

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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.

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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?

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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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I'd never made pheasant before but had purchased one from 'the hills of FreshDirect", had it in the freezer and I decided to give it a go. Had a friend
come over unexpectedly and forged ahead with the now thawed pheasant.
I was delighted with how easy the recipe was. I had to substitute only one
ingredient, the lardo, which I did with duck fat. I used all the ingredients for
two pheasants even though I was only cooking one and I dumped in the whole
28 oz. can of San Marzano (Cento, not the phoney ones from California that
proclaim to be S-M and in tiny type on the back say "grown domestically" and
it was fine. Never can hurt to have a bit of extra sauce. My friend was
crazy about it and came back for seconds, while saying "This is wonderful!
It's a feast!" I served it with Ann Barrell's 'Pomme Chef Ann' which was an
equilly big hit and very impressive looking. I would certainly recommend this
recipe to anyone and even recommend trying pheasant and this recipe to those who have never made pheasant before.

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I'm an upland hunter, so I'm always on the lookout for great recipes worthy of a hard-earned catch. This is one of the best I've encountered for pheasant and would work well with any upland game (quail, chukar, etc. I used a bit more tomato than called for, reduced the sauce a bit further after removing the bird, and finished it off with about 3 tablespoons of butter just before spooning and serving. I served it with orzo that had some fresh pecorino and olive oil. It was perfect on the first serving and even better as a leftover. This is so easy too...enjoy!

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My husband hunts and brings home pheasant from North Dakota every year so I try a lot of recipes. This is by far the best. We breasted out the pheasant and used the boneless breasts for our dish and served it over egg noodles. It was fabulous. We kept the breasts whole.

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Very tasty. Would also be good with chicken.

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Easy to prepare, and the taste was very good. Might suggest pouring over a pasta and making the pheasant pieces smaller.