Recipe

Pheasant Farmer Style Recipe

	Vino4dino / All my dishes 1 year, 10 months ago This is a perfect winter meal. Serve with you favorite potato and green vegetable recipe. I found pheasants at the local Asian grocery store. Prep:30m Cook:45m Servings:6	Vino4dino
	poultry herbs spices

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Ingredients

2 small pheasants

2 tablespoons lard 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 lard 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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