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Pheasant Cacciatore, a la Francesco Crinella
This recipe was passed down as Frank's great grandfather's favorite. He and his son and his grandson were very fond hunters, so the birds in this recipe would have been wild. Pheasant can be found, but not so easily, so I've put this with our Duck recipes. I'd suggest that 2 wild pheasants would be a total weight of around 4 - 5 lbs. so one farm raised duck would be similar.
What you need
- 2 wild pheasants, disjointed
- 1/2 cup, sifted flour
- 1 cup, olive oil
- 2 large green bell peppers, roasted and peeled
- 1 cup, dried mushrooms, soaked in water
- 8 medium garlic cloves, finely chopped
- 2 cups, small pearl onions, peeled
- 2 cups, small peeled carrots
- 1 cup, dry white wine
- 1 large (about 32 ounce) can, peeled plum tomatoes
- 1 tablespoon, dried rosemary
- 1 teaspoon, dried thyme
- 1 teaspoon, salt
- 1 teaspoon, pepper
How to make it
- Make sure that pheasant pieces are dry, then dredge them in flour, and
sauté in a large skillet, over medium flame, in 1/2 cup of olive oil.
- When pheasant is well-browned on all sides, remove and set aside.
- Add
onions, carrots, mushrooms and bell peppers to oil, and sauté until edges
begin to brown.
- Add white wine and continue cooking until about half of
the wine has evaporated, stirring to de-glaze the pan.
- Add canned
tomatoes, garlic, salt and pepper, and spices and stir for a few minutes.
- Reduce flame to simmer, gently mix in pheasant pieces, and cover.
- Simmer
for 1 hour.
According to family, this was traditionally served in large, deep oval plates with the
vegetables on the side and pheasant pieces placed on a bed of plain
steamed rice or spaghettini. Additional gravy was poured over the pheasant
pieces and pasta. Two cups of rice, or two pounds of
pasta will serve 8.
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