Side Pannel
Pheasant with Black Olives
Pheasant with Black Olives
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Wild Game
Ingredients List
- 4 Pheasants
Directions
MARINADE
2 c Zinfandel
3 lg Shallots, peeled, thinly
-sliced
5 Garlic cloves, peeled,
-thinly sliced
1/2 bn Fresh thyme
3 Bay leaves, cracked
1 tb Juniper berries
SAUCE
Bones from the pheasants
4 tb Olive oil
1 1/2 md Size unpeeled onions,
-quartered
1 1/2 Heads of garlic
Two 750 milliliter bottles
-Zinfandel
3 qt Strong chicken stock
6 oz Black olives (preferably
-kalamata), pitted
3 Roma tomatoes, peeled,
-seeded, chopped
Salt and pepper, to taste
To remove breast meat and thighs from pheasants, cut down each side of the
ridge of the breastbone with a boning knife. Scrape the knife down the side
of the breast bone and the rib cage to remove meat from the bone. Leave
wings attached. Slit the skin between the knee and top of the breast, then
slip it around to the small of the back. Force the knee down, and soon you
will see the ball joint where the leg-thigh meets the small of the back,
Cut through the knee joint. Run tip of knife along both sides of remaining
thigh bone and pull away from the meat. A boneless thigh portion, skin-on
and rather square shaped, and a skin-on boneless breast with wing attached
remain. Reserve bones for stock. Mix marinade ingredients and pour over
pheasant. Marinate 2 to 3 hours. The sauce: Crack reserved bones with the
blunt edge of a heavy knife. Heat the olive oil in a 5-quart stock pot
until oil is smoking hot. Add bones and brown, stirring constantly. After
10 minutes bones should begin to take on a golden brown color. Keep
stirring so ingredients don't burn. Add onions and garlic and cook
approximately 10 minutes longer, until onions and garlic have caramelized,
and the bones have browned. Spoon excess oil from pot, and add Zinfandel,
stirring to dislodge browned bits from bottom of pot. Reduce heat to medium
and cook until liquid reduces in volume and becomes syrupy. Add chicken
stock, bring to a boil, and cook until sauce has reduced to 3 or 4 cups.
Strain. Sauce should be thick enough to coat a spoon. When ready to serve,
reheat sauce with the olives and tomatoes. Season to taste with pepper and
salt. Lift pheasant from marinade and scrape off any solids clinging to the
meat. Season with salt and pepper. Sear meat skin side down until golden.
Turn and repeat. Roast pheasant in a 400 degrees F. oven for 10 to 12
minutes. Breast meat will be finished first and should feel plump and
tender to the touch. Thigh meat must be cooked through and will need a few
more minutes to cook. Serve 1 breast and 1 thigh per person. Drizzle olive
sauce over meat.
2 c Zinfandel
3 lg Shallots, peeled, thinly
-sliced
5 Garlic cloves, peeled,
-thinly sliced
1/2 bn Fresh thyme
3 Bay leaves, cracked
1 tb Juniper berries
SAUCE
Bones from the pheasants
4 tb Olive oil
1 1/2 md Size unpeeled onions,
-quartered
1 1/2 Heads of garlic
Two 750 milliliter bottles
-Zinfandel
3 qt Strong chicken stock
6 oz Black olives (preferably
-kalamata), pitted
3 Roma tomatoes, peeled,
-seeded, chopped
Salt and pepper, to taste
To remove breast meat and thighs from pheasants, cut down each side of the
ridge of the breastbone with a boning knife. Scrape the knife down the side
of the breast bone and the rib cage to remove meat from the bone. Leave
wings attached. Slit the skin between the knee and top of the breast, then
slip it around to the small of the back. Force the knee down, and soon you
will see the ball joint where the leg-thigh meets the small of the back,
Cut through the knee joint. Run tip of knife along both sides of remaining
thigh bone and pull away from the meat. A boneless thigh portion, skin-on
and rather square shaped, and a skin-on boneless breast with wing attached
remain. Reserve bones for stock. Mix marinade ingredients and pour over
pheasant. Marinate 2 to 3 hours. The sauce: Crack reserved bones with the
blunt edge of a heavy knife. Heat the olive oil in a 5-quart stock pot
until oil is smoking hot. Add bones and brown, stirring constantly. After
10 minutes bones should begin to take on a golden brown color. Keep
stirring so ingredients don't burn. Add onions and garlic and cook
approximately 10 minutes longer, until onions and garlic have caramelized,
and the bones have browned. Spoon excess oil from pot, and add Zinfandel,
stirring to dislodge browned bits from bottom of pot. Reduce heat to medium
and cook until liquid reduces in volume and becomes syrupy. Add chicken
stock, bring to a boil, and cook until sauce has reduced to 3 or 4 cups.
Strain. Sauce should be thick enough to coat a spoon. When ready to serve,
reheat sauce with the olives and tomatoes. Season to taste with pepper and
salt. Lift pheasant from marinade and scrape off any solids clinging to the
meat. Season with salt and pepper. Sear meat skin side down until golden.
Turn and repeat. Roast pheasant in a 400 degrees F. oven for 10 to 12
minutes. Breast meat will be finished first and should feel plump and
tender to the touch. Thigh meat must be cooked through and will need a few
more minutes to cook. Serve 1 breast and 1 thigh per person. Drizzle olive
sauce over meat.
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