Ingredients
4 pheasants
MARINADE
2 cup zinfandel
3 large shallots, peeled, thinly sliced
5 garlic cloves, peeled, thinly slice, d
1/2 bunch fresh thyme
3 bay leaves, cracked
1 tbsp juniper berries
SAUCE
1 bones from the pheasants
4 tbsp olive oil
1 1/2 medium size unpeeled onions, quartered
1 1/2 heads of garlic
1 two 750 milliliter bottles zinfande, l
3 qt strong chicken stock
6 oz black olives (preferably kalamata),, pitted
3 roma tomatoes, peeled, seeded, chop, ped
1 salt and pepper, to taste
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 degrees F. 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.
Servings: 8 servings
Pheasant With Black Olives Recipe brought to you by Recipe Ideas
Categories: Fruit; Pheasant; Poultry; Wild Game
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into ancient history, in truth as far back into recorded history as the Egyptians, and possibly even further than that. In practice though, generally, these early cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Continuing our culinary historical journey, we have two interesting cookery books from the 14th Century : one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the spicy food that appears on menues today, but rather descriptions of the types of food prepared by the cooks of the upper classes of that period. When we get to the twentieth century, cooking publications are increasing in popularity due to better eduction, people having more spare time and being a little richer. |
We hope you enjoy this Pheasant With Black Olives recipe.
