Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Pheasant with Black Olives

StarStarStarStarHalf star

Your rating

Recipe

 

Yield

8 servings

Prep

20 min

Cook

1 hrs

Ready

4 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 each pheasant
* Camera
Marinade
2 cups zinfandel, white
*
3 large shallots
sliced
* Camera
5 each garlic cloves
minced
Camera
½ bunch thyme
* Camera
3 each bay leaves
cracked
* Camera
1 tablespoon juniper berries
* Camera
Sauce
4 tablespoons olive oil
Camera
1 ½ medium onions
sliced
Camera
1 ½ head garlic
* Camera
3 quarts chicken broth
* Camera
6 ounces black olives
Camera
3 each italian plum (roma) tomatoes
peeled, chopped
Camera

Ingredients

Amount Measure Ingredient Features
4 each pheasant
* Camera
Marinade
473 ml zinfandel, white
*
3 large shallots
sliced
* Camera
5 each garlic cloves
minced
Camera
0.5 bunch thyme
* Camera
3 each bay leaves
cracked
* Camera
15 ml juniper berries
* Camera
Sauce
6E+1 ml olive oil
Camera
1.5 medium onions
sliced
Camera
1.5 head garlic
* Camera
3 quarts chicken broth
* Camera
173.4 ml/g black olives
Camera
3 each italian plum (roma) tomatoes
peeled, chopped
Camera

Directions

To remove breast meat and thighs from pheasants, cut down each side of the ridge of the breastbone with a boning knife.

Scrape the knife down the side of the breast bone and the rib cage to remove meat from the bone.

Leave wings attached.

Slit the skin between the knee and top of the breast, then slip it around to the small of the back.

Force the knee down, and soon you will see the ball joint where the leg-thigh meets the small of the back, Cut through the knee joint.

Run tip of knife along both sides of remaining thigh bone and pull away from the meat.

A boneless thigh portion, skin-on and rather square shaped, and a skin-on boneless breast with wing attached remain.

Reserve bones for stock.

Mix marinade ingredients and pour over pheasant.

Marinate 2 to 3 hours.

The sauce: Crack reserved bones with the blunt edge of a heavy knife.

Heat the olive oil in a 5-quart stock pot until oil is smoking hot.

Add bones and brown, stirring constantly.

After 10 minutes bones should begin to take on a golden brown color.

Keep stirring so ingredients don't burn.

Add onions and garlic and cook approximately 10 minutes longer, until onions and garlic have caramelized, and the bones have browned.

Spoon excess oil from pot, and add Zinfandel, stirring to dislodge browned bits from bottom of pot.

Reduce heat to medium and cook until liquid reduces in volume and becomes syrupy.

Add chicken stock, bring to a boil, and cook until sauce has reduced to 3 or 4 cups.

Strain. Sauce should be thick enough to coat a spoon.

When ready to serve, reheat sauce with the olives and tomatoes.

Season to taste with pepper and salt.

Lift pheasant from marinade and scrape off any solids clinging to the meat.

Season with salt and pepper.

Sear meat skin side down until golden.

Turn and repeat.

Roast pheasant in a 400℉ (200℃). oven for 10 to 12 minutes.

Breast meat will be finished first and should feel plump and tender to the touch.

Thigh meat must be cooked through and will need a few more minutes to cook.

Serve 1 breast and 1 thigh per person.

Drizzle olive sauce over meat.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 31453% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 347mg 14%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 52g
Vitamin A 13% Vitamin C 19%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe