Fagiano alla Contadina: Pheasant, Farmer Style (Mario Batali) |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
2 small pheasants |
2 tablespoons lardo or fat back |
1 onion, diced |
4 sage leaves |
2 bay leaves |
3 cloves garlic, chopped |
2 rosemary branches |
1 (16-ounce) can peeled tomatoes and their juices, crushed by hand |
1 ladle chicken stock (see attached) |
8 slices pancetta |
salt and pepper, to taste |
1/4 cup chopped fresh parsley |
Directions:
1. 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.
2. 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.
3. Remove bird pieces to a serving platter, check sauce for seasoning, stir in parsley and spoon over pieces.
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