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Receta Pheasant, Farmer Style (Fagiano Alla Contadina)
by Global Cookbook

Pheasant, Farmer Style (Fagiano Alla Contadina)
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  Raciónes: 6

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
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1/4 c. minced fresh parsley

Direcciones

  1. 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.
  2. 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.
  3. Remove bird pcs to a serving platter, check sauce for seasoning, stir in parsley and spoon over pcs.
  4. This recipe yields 6 servings.