Fagiano alla Contadina: Pheasant, Farmer Style (Mario Batali) Recipe
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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, check sauce for seasoning, stir in parsley and spoon over pieces.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.2 Kcal (934 kJ) | ||
| Calories from fat | 93.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.36g | 16% | |
|---|---|---|---|
| Cholesterol | 86.65mg | 29% | |
| Sodium | 360.18mg | 15% | |
| Potassium | 398.8mg | 8% | |
| Total Carbs | 2.71g | 1% | |
| Sugars | 0.92g | 4% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 29.84g | 60% | |
| Vitamin C | 12.3mg | 20% | |
| Iron | 1.3mg | 7% | |
| Calcium | 44.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 144.52 Kcal (605 kJ) | ||
| Calories from fat | 60.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.71g | 16% | |
|---|---|---|---|
| Cholesterol | 56.11mg | 29% | |
| Sodium | 233.21mg | 15% | |
| Potassium | 258.22mg | 8% | |
| Total Carbs | 1.75g | 1% | |
| Sugars | 0.59g | 4% | |
| Dietary Fiber | 0.34g | 2% | |
| Protein | 19.32g | 60% | |
| Vitamin C | 8mg | 20% | |
| Iron | 0.8mg | 7% | |
| Calcium | 28.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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