Aptly named, pheasant cacciatore translating to hunter’s pheasant is a wonderful way to showcase bird legs too often left in the field. When served over a modest layer of rice, the combination of tomatoes, bell peppers, and fresh basil provide a tangy and eye-popping dish. Don’t skimp on the wine pairing! This dish is I deal with the served with Sauvignon Blanc.
What you’ll need:
- 6 pheasant legs or 3 pheasant breasts
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup all purpose flour
- 3 tablespoons olive oil
- 1 red bell pepper, chopped
- 1/2 yellow pepper, chopped
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 3/4 cup dry white wine
- 1 ( 28-ounce) can diced tomatoes with juice
- 3/4 cup chicken stock
- 3 tablespoons drained capers
- 2 teaspoons dried oregano leaves
- Coarsely chopped fresh basil leaves
How to make it happen:
Sprinkle the pheasant with salt and pepper, then dredge the pieces in flour shaking of excess.
Using a large pan, heat the oil over medium-high hear, then the brown the pheasant in batches on each side. Once browned transfer the pheasant to a plate.
Add the bell pepper, onion and garlic to the same pan, season with salt & pepper to taste, then sauté over medium heat until the vegetables are just soft. Next stir in the wine and simmer until reduced by one-third.
Add the tomatoes & juice, broth, capers and oregano. Add the reserved pheasant back to the pan, smother with the sauce, cover and bring to a gentle simmer over low heat for about an hour until the pheasant is tender.
Garnish with the basil and serve over pasta, rice or sautéed spinach. Ideally a layer of rice, a layer of the tomato-pepper sauce, topped by a plump and tender piece of pheasant. If using legs, use a clean pair of needle nose, pliers to gently remove the pin bones along the drumstick before plating.
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