Recipe

Hunter's Fowl "cacciatore" Recipe

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Ingredients

Directions

Step #1 Remove birds from brine, rinse & dry.
Step #2 Halve the fowl, cut hindquarters off & split each bird down the breastbone.
Step #3 Remove wings, discard wing tips.
Step #4 (Keep the backbone & bits for chicken stock.
Step #5 ).
Step #6 Sprinkle top meat with salt & pepper.
Step #7 Dredge in flour, shaking excess flour off.
Step #8 Heat vegetable oil In a large-ish heavy pan.
Step #9 Add 3 tbsps of olive oil.
Step #10 Brown fowl a few pieces at a time.
Step #11 Remove fowl from pan amd set aside.
Step #12 Add onion to the pan & cook for about 5 mins.
Step #13 Deglaze with the wine, scraping pan to get the crispy bits.
Step #14 Add the tomatos & oregano, bring to a boil.
Step #15 Put the meat back into the bubbling sauce, reduce heat to a simmmer & cover.
Step #16 Cook, stirring if needed, for around 20 mins.
Step #17 Saute the mushrooms & pepper strips in remaining olive oil in a separate pan until peppers are just limp but not soft, with "tooth" left.
Step #18 Pour the mushroom/pepper mixture on top of the fowl.
Step #19 Cover up & continue to simmer for around 15 mins until fowl is tender.
Step #20 Remove meat from sauce, place on a warm plate.
Step #21 Increase heat under sauce, adding more water if needed, & return to a boil.
Step #22 Cook 5 mins longer & spoon around pheasant on serving plate.
Enjoy the Hunter's Fowl "cacciatore" recipe

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