Our Grandparents Favorites
Pheasant Cacciatore
Italian Chicken Stock
Pasta Asciutta Sauce
Spaghetti a la Caruso
2004 Sauvignon Blanc
2003 Sauvignon Blanc
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Pheasant Cacciatore, a la
Francesco Crinella
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2 wild pheasants, disjointed (note: try to avoid domestic pheasants, as
they have too much fat and not nearly enough flavor)
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
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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.
We usually serve this in large, deep oval plates with the
vegetables on the side and pheasant pieces placed on a bed of plain
steamed rice or spaghettini. We pour additional gravy over the pheasant
pieces and pasta. Use two cups of medium grain rice, or two pounds of
pasta for this recipe, which will serve 8
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