Poacher's pheasant

Poacher's pheasant

Fagiano del bracconiere

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
large pheasants, prepared for cooking
6 tablespoons extra virgin olive oil
1 large onion, finely sliced
100g speck, cut into small strips
3 cloves
10 juniper berries, crushed
400g mixed wild mushrooms
4 tablespoons concentrated tomato paste
100ml red wine
100ml Chicken stock
salt
pepper

Method

  1. Preheat the oven to 200°C.
  2. Brown the pheasants on all sides in the olive oil in a large cast-iron casserole. Quarter the birds, and cut the leg and thigh pieces in half.
  3. Fry the onion and speck for a few minutes in the same oil, then add the cloves, juniper berries, mushrooms and tomato paste. Stir-fry for a few minutes, then add the wine.
  4. Return the pheasant pieces to the dish, pour over the stock and season to taste with salt and pepper. Cover and braise for 1 hour in the preheated oven, then check for tenderness and seasoning. Serve with boiled rice or polenta.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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