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Ingredientes
- 2 sm pheasants
- 2 Tbsp. lardo or possibly fat back
- 1 x onion diced
- 4 x sage leaves
- 2 x bay leaves
- 3 x garlic cloves minced
- 2 x rosemary branches
- 1 can peeled tomatoes and their juices - (16 ounce) crushed by hand
- 1 x ladle Brown Chicken Stock (see recipe)
- 8 slc pancetta
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. minced fresh parsley
Direcciones
- 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 in the onion, sage, bay leaves, garlic and rosemary to skillet and cook over high heat 5 min. Add in 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 min, or possibly till juices run clear from a piece of the bird.
- Remove bird pcs to a serving platter, check sauce for seasoning, stir in parsley and spoon over pcs.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 6 servings | |
| Calories 490 | |
| Calories from Fat 217 | 44% |
| Total Fat 24.04g | 30% |
| Saturated Fat 7.05g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 675mg | 28% |
| Potassium 790mg | 23% |
| Total Carbs 4.03g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.49g | 1% |
| Protein 60.48g | 97% |
