Fagiano alla Cantadina: aka Pheseant, An Italian Framers Recipe

[jeepster]

growing up french/italian i have a taste for old world style (of course i will deny it and claim myself a swede in any situation other than cooking)..  got this one from my cousin in france.... GOOD AS HELL

2 small pheasants
2 tablespoons lardo or fat back (i pre-cooked baccon using the fat in substitute)
1 onion, diced
4 sage leaves
1 dash herbe du provance
3 cloves garlic, chopped
2 rosemary branches
1-2 (16-ounce) can diced tomatoes (depending on how saucy you guys like things)
1 cub chicken broth/stock
8 slices pancetta ( i used baccon, chopped small, bypassing wrapping the bird)
Salt and pepper, to taste
1/4 cup chopped fresh parsley
Directions
Quarter the birds and season with salt and pepper. In a 14 to 16-inch skillet, heat the lardo over high heat. Sear the poultry on all sides, then remove to a plate and reserve.

Add the onion, sage, bay leaves, garlic, and rosemary and cook over high heat 5 minutes. Add the stock and tomatoes, bring to a boil, and return the poultry to the pan, each piece wrapped in pancetta (secure with a toothpick if necessary). Reduce to a simmer and cook, uncovered, 30 minutes, or until juices run clear from a piece of the bird.

Remove bird pieces to a serving platter, serve over pasta alla dente and a chilled white wine, garnish with fresh parsely and parmesian

[yelp]

Sound good but what if all you have are large pheasants?      

[jeepster]

i forgot to add, i cut the recipe in half for one bird (thats all i shot today...)

for big birds, i guess 2 small birds makes one big bird? i got an average sized bird so.... i guess its just guidelines...

[Shootmoore]

Sounds tasty, I am beginning to want to eat pheasant again.  Going to College in Spokane, i learned 201 ways to cook pheasant  .

I stopped eating top raman and pheasant for a lot of years after school.

Shootmoore

[jeepster]

lol shootmore, im hooked on pheseant and elk at the moment.... too many years of chicken and beef....