Entree: Italy – Tuscany – Fagiano alla Cacciatora (Tuscan hunter-style braised pheasant in a tomato, wine, and herb sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 1 whole pheasant, jointed into 6–8 pieces, approx. 2.2 lb (1.0 kg) usable
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 oz (85 g) pancetta or unsmoked bacon, diced
- 1 large onion, finely chopped (about 150 g)
- 1 carrot, diced (about 70 g)
- 1 celery stalk, diced (about 50 g)
- 3 cloves garlic, smashed (about 9 g)
- 8 oz (225 g) cremini or button mushrooms, halved or quartered
- 1 cup (240 ml) dry red wine
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) chicken stock
- 2 sprigs fresh rosemary (about 2 g)
- 3 fresh sage leaves (about 1 g)
- 1 bay leaf (approx. 1 g)
- 1 tsp (5 g) tomato paste
- 1/2 cup (75 g) pitted black olives (optional)
- Salt and freshly ground black pepper to taste (start with 1 tsp / 6 g salt)
- 2 tbsp (30 ml) chopped fresh parsley, for finishing

Instructions

1. Pat pheasant pieces dry and season lightly with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat. Brown pheasant pieces in batches until golden, about 4–5 minutes per side; transfer to a plate.
2. Add diced pancetta to the pot and render fat until crisp, about 3–4 minutes. Add onion, carrot, and celery; sauté until softened, about 6–8 minutes. Stir in garlic and mushrooms and cook 2–3 minutes.
3. Stir in tomato paste, then pour in red wine to deglaze, scraping up browned bits. Reduce wine by about half, 3–4 minutes.
4. Add crushed tomatoes, chicken stock, rosemary, sage, and bay leaf. Return pheasant pieces to the pot, nestling them into the sauce. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise for 45–60 minutes until the pheasant is tender and cooked through.
5. About 10 minutes before serving, add olives if using and adjust seasoning with salt and pepper. Remove herb stems and bay leaf.
6. Sprinkle with chopped parsley and serve hot with polenta, mashed potatoes, or crusty Tuscan bread to soak up the sauce.