Pan Roasted Pheasant, or Quail 1964 Italian

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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