Pheasant, Farmer Style - {Fagiano Alla Contadina}

Recipe Ingredients

2		Pheasants (small)
2 tablespoons	30ml	Lardo or fat back
1		Onion - diced
4		Sage leaves
2		Bay leaves
3		Garlic cloves - chopped
2		Rosemary branches
1		Peeled tomatoes and their juices - (16 oz) - crushed by hand
1		Ladle Brown Chicken Stock - (see recipe)
8		Pancetta
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Chopped fresh parsley

Recipe Instructions

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 to skillet 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.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B04) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.