Pan Roasted Pheasant, or Quail 1964 Italian

Total Time
40mins
Prep 5 mins
Cook 35 mins

this is the way I do it for those tiny partridge that are brought home after a three day hunting trip.

Ingredients Nutrition

Directions

  1. Rinse and pat dry birds.
  2. Trim away dark skin around neck area.
  3. Heat oil in a skillet Add birds and slowly saute on three sides, leaving one side not done.
  4. Takes about 10 minutes.
  5. Sprinkle with salt and pepper as they cook, just lightly.
  6. Pour off all fat.
  7. Add the diced pancetta, and onion, and cook 5 minutes more, and now brown the last side also.
  8. Sprinkle with garlic and herbs.
  9. Stir in brandy, stock.
  10. Cook 4 minutes uncovered over med.
  11. heat.
  12. Scraping all the bits off the bottom of pan.
  13. Lower heat to low cover the pan and cook 8 more minutes.
  14. Add the wine turning the birds over to moisten all.
  15. Cover pan and cook another 5 minutes, then add the water and cover until legs move easily.
  16. and done, another 10 minutes.
  17. Serve and sprinkle with additional cooked pancetta bits, fresh parsley, and all the juices poured over tops.

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