Hunter's Fowl " Cacciatore"
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 pheasants, cleaned and brined
- all-purpose flour
- 1⁄4 cup vegetable oil
- 1⁄4 cup olive oil
- 1 cup onion, cubed
- 1⁄2 cup dry white wine
- 6 ripe roma tomatoes, peeled and crushed with juice
- 1 sprig oregano
- 1⁄2 lb mushroom, sliced
- 2 cups bell peppers, cut into strips
directions
- Remove birds from brine, rinse and dry.
- Halve the fowl, cut hindquarters off and split each bird down the breastbone.
- Remove wings, discard wing tips. (Keep the backbone and bits for chicken stock).
- Sprinkle meat with salt and pepper.
- Dredge in flour, shaking excess flour off.
- Heat vegetable oil in a large heavy pan.
- Add 3 tablespoons of olive oil.
- Brown fowl a few pieces at a time.
- Remove fowl from pan and set aside.
- Add onion to the pan and cook for about 5 minutes.
- Deglaze with the wine, scraping pan to get the crispy bits.
- Add the tomatoes and oregano; bring to a boil.
- Put the meat back into the bubbling sauce, reduce heat to a simmer and cover.
- Cook, stirring if needed, for around 20 minutes.
- Sauté the mushrooms and pepper strips in remaining olive oil in a separate pan until peppers are just limp but not soft, with "tooth" left.
- Pour the mushroom/pepper mixture on top of the fowl.
- Cover and continue to simmer for around 15 minutes until fowl is tender.
- Remove meat from sauce, place on a warm plate.
- Increase heat under sauce, adding more water if needed, and return to a boil.
- Cook 5 minutes longer and spoon around pheasant on serving plate.
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RECIPE SUBMITTED BY
<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>