Italian Herb-Infused Pan Roasted Wild Game Delight 🌿🍗

Pan Roasted Pheasant or Quail 1964 Italian Recipe 🍗

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:

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:

1. Preparation:

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   • Begin by rinsing the birds thoroughly and patting them dry with paper towels.
   • Trim away any dark skin around the neck area.

2. 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.

3. 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.

4. 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.

5. Simmering:

   • Lower the heat to low, cover the pan, and let it simmer for 8 more minutes.

6. 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.

7. 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!