Pan Roasted Pheasant or Quail 1964 Italian Recipe π
Overview:
This recipe brings out the best in tiny partridges, whether they’re quail or pheasants, offering a taste of Italian culinary tradition dating back to 1964. Perfect for those who’ve returned from a rewarding three-day hunting trip, this dish encapsulates the rustic charm of wild game cooking.
- Cuisine: Italian
- Category: Wild Game
- Keywords: Meat, < 60 Mins
- Servings: 6
- Total Time: 40 minutes
- Prep Time: 5 minutes
- Cook Time: 35 minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 22 | Quail or Pheasants |
| 4 | Olive Oil |
| – | Pancetta |
| 1 1/2 | Onions |
| 3 | Garlic Cloves |
| 4 | Marjoram |
| 3 | Oregano |
| 2 | Flat Leaf Parsley |
| 6 | Fresh Basil Leaves |
| 2 | Brandy |
| 1/4 | Dry White Wine |
| 3 | Water |
Nutrition Facts (per serving):
- Calories: 310.9
- Fat: 21.8g
- Saturated Fat: 4.8g
- Cholesterol: 79.3mg
- Sodium: 72.1mg
- Carbohydrates: 2.4g
- Fiber: 0.6g
- Sugar: 0.5g
- Protein: 21.1g
Instructions:
-
Preparation:
- Begin by rinsing the birds thoroughly and patting them dry with paper towels.
- Trim away any dark skin around the neck area.
-
-
Sauteing:
- Heat olive oil in a skillet over medium heat.
- Add the birds to the skillet and slowly saute them on three sides, leaving one side partially cooked. This process should take about 10 minutes.
- Lightly sprinkle salt and pepper over the birds as they cook.
- Once three sides are done, pour off any excess fat from the skillet.
-
Adding Flavor:
- Introduce diced pancetta and onions to the skillet, and cook for an additional 5 minutes until they start to brown.
- Sprinkle minced garlic and chopped herbs (marjoram, oregano) over the birds.
-
Deglazing:
- Stir in brandy and stock, allowing the mixture to cook for 4 minutes uncovered over medium heat.
- Scrape off any flavorful bits stuck to the bottom of the pan.
-
Simmering:
- Lower the heat to low, cover the pan, and let it simmer for 8 more minutes.
-
Finishing Touches:
- Add dry white wine to the pan, turning the birds to ensure they’re moistened evenly.
- Cover the pan again and cook for an additional 5 minutes.
- Finally, pour in the water and cover until the bird’s legs move easily, indicating they’re fully cooked. This should take approximately 10 minutes.
-
Serving:
- Once done, transfer the birds to a serving platter.
- Sprinkle with additional cooked pancetta bits, fresh parsley, and pour over all the flavorful juices from the pan.
- Serve hot and enjoy the rustic flavors of this Italian-inspired dish!
Chef’s Tips:
- Ensure to regulate the heat carefully throughout the cooking process to prevent the birds from overcooking or burning.
- Use a good quality dry white wine to enhance the flavor profile of the dish.
- Serve with a side of roasted vegetables or creamy polenta to complement the savory flavors of the roasted birds.
- Feel free to adjust the seasoning according to your taste preferences, adding more herbs or spices as desired.
By following this recipe, you’ll create a memorable dining experience reminiscent of traditional Italian countryside cooking, perfect for sharing with family and friends after a successful hunting expedition!
