Entrée: United States – Pheasant Braised in Red Wine

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

1 whole pheasant, about 1.5 lb (680 g), cleaned and cut into serving pieces
Salt to taste
Freshly ground black pepper to taste
2 tbsp (30 ml) all-purpose flour
2 tbsp (30 ml) olive oil
4 slices bacon, roughly chopped
2 onions, sliced
2 carrots, sliced
2 cloves garlic, minced
2 cups (480 ml) red wine
1 cup (240 ml) chicken or pheasant stock
1 tbsp (15 ml) tomato paste
2 bay leaves
1 tsp (5 ml) dried thyme
1 cup (70 g) mushrooms, sliced
Fresh parsley for garnish

Instructions

1. Season the pheasant pieces with salt and pepper, then dredge in flour, shaking off any excess.
2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the pheasant pieces on all sides, then remove and set aside.
3. In the same pot, add bacon and cook until crispy. Add onions and carrots, sautéing for about 5 minutes until the onions are soft.
4. Stir in garlic and cook for another minute. Pour in the red wine, scraping any browned bits from the bottom of the pot.
5. Add chicken stock, tomato paste, bay leaves, thyme, and bring to a simmer.
6. Return the pheasant pieces to the pot, cover, and simmer over low heat for about 1.5 to 2 hours, or until the pheasant is tender.
7. About 20 minutes before serving, add the mushrooms to the pot and let them cook until tender.
8. Remove the pheasant and vegetables from the pot. Discard the bay leaves. If desired, thicken the sauce with a little flour mixed with water.
9. Serve the pheasant hot, topped with sauce and garnished with fresh parsley.