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Community => Butchering, Cooking, Recipes => Topic started by: jeepster on October 29, 2010, 08:22:29 PM

Title: Fagiano alla Cantadina: aka Pheseant, An Italian Framers Recipe
Post by: jeepster on October 29, 2010, 08:22:29 PM: 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
Title: Re: Fagiano alla Cantadina: aka Pheseant, An Italian Framers Recipe
Post by: yelp on October 29, 2010, 08:42:30 PM: Sound good but what if all you have are large pheasants? :dunno: :chuckle:
Title: Re: Fagiano alla Cantadina: aka Pheseant, An Italian Framers Recipe
Post by: jeepster on October 29, 2010, 08:45:06 PM: 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...
Title: Re: Fagiano alla Cantadina: aka Pheseant, An Italian Framers Recipe
Post by: Shootmoore on October 29, 2010, 08:50:18 PM: Sounds tasty, I am beginning to want to eat pheasant again. Going to College in Spokane, i learned 201 ways to cook pheasant :P.

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

Shootmoore
Title: Re: Fagiano alla Cantadina: aka Pheseant, An Italian Framers Recipe
Post by: jeepster on October 29, 2010, 09:29:18 PM: lol shootmore, im hooked on pheseant and elk at the moment.... too many years of chicken and beef....