Pan Roasted Pheasant Or Quail 1964 Italian Food

PAN ROASTED PHEASANT, OR QUAIL 1964 ITALIAN

Steps:

• Rinse and pat dry birds.
• Trim away dark skin around neck area.
• Heat oil in a skillet Add birds and slowly saute on three sides, leaving one side not done.
• Takes about 10 minutes.
• Sprinkle with salt and pepper as they cook, just lightly.
• Pour off all fat.
• Add the diced pancetta, and onion, and cook 5 minutes more, and now brown the last side also.
• Sprinkle with garlic and herbs.
• Stir in brandy, stock.
• Cook 4 minutes uncovered over med.
• heat.
• Scraping all the bits off the bottom of pan.
• Lower heat to low cover the pan and cook 8 more minutes.
• Add the wine turning the birds over to moisten all.
• Cover pan and cook another 5 minutes, then add the water and cover until legs move easily.
• and done, another 10 minutes.
• Serve and sprinkle with additional cooked pancetta bits, fresh parsley, and all the juices poured over tops.

ROASTED PHEASANT: PHEASANT ALLA FIORENTINA

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large saute pan over medium heat and add 1 tablespoon olive oil. Add the pancetta to the hot oil and render its fat. Once it begins to brown, add the ground pork and prosciutto and cook, while stirring, about 4 minutes. When the pork is no longer pink, add the garlic and sage and saute until fragrant, about 1 minute more. Deglaze the pan with 1/4 cup white wine, scraping up the browned bits from the bottom of the pan. Stir in the bread crumbs. Remove the stuffing mixture to a bowl and allow to cool.
• Season the cavity of the birds with salt and pepper.
• Divide the stuffing evenly between the two pheasants' cavities.
• Roast the pheasants 25 minutes. Add 1/2 cup white wine to the bottom of the pan. Turn the oven heat up to 425 degrees F and cook another 25 minutes, or until a thermometer inserted in the thickest part of breast registers 160 degrees F. Allow to rest 10 minutes before serving so the juices can redistribute.
• Remove the dressing from the bird and serve along side. Garnish the dish with fresh sage leaves.

PHEASANT

Steps:

• Saute pheasants in butter 10 minutes.
• Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes Return pheasant to skillet.
• Add wine, lemon juice, onions, salt and pepper.
• Cover and simmer 1 hour or until tender.
• NOTE: If oven is used- Bake at 375 degrees for about 2 hours.

PHEASANT IN GRAVY

Steps:

• In large skillet or dutch oven (medium) heat oil and butter if you do not have olive oil use what is in the cupboard. Oil keeps the butter from burning.
• Tear of the top third, of the brown paper bag you got the wine out of.
• You might as well pour a glass of the wine now, before your hands get flour on them.
• Place flour, salt & pepper in the brown paper bag, close top & shake.
• Add breast one at a time shake, and place in pan repeat until done.
• Brown breast on both sides.
• Take sip of Wine & Turn oven on to 350.
• Placed breast into a greased oven proof dish to make single layer.
• Add onions to pan & cook until translucent, sprinkle on breast.
• Sip Wine, In a different bowl mix up soup, water and chicken broth.
• Bake uncovered for 45-50 minute
• I have added poutry seasong to this.
• If no Garlic Cream of Mushroom just use regular C.of Mushroom.
• I have not had stock so I used chicken bouillon cubes. Read the box for amounts.
• I have, deglazed pan with pan with white wine, 1/2 cup and reduce water by this amount of wine, and add pan drippings to the soup broth mix.
• For a nice presentation sprinkle the top with 1 can ( 2.8 oz) french fried onions, add after 40 minute.
• Cook until breast juices run clear.
• prep time includes browning meat & onions.