Entree: Italy – Fagiano alla cacciatora (Hunter-style pheasant)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1 whole pheasant, approx. 2.5 lb (1.1 kg) total
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) unsalted butter
- 4 shallots, thinly sliced
- 3 cloves garlic, smashed
- 1 cup (240 ml) canned crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) chicken stock
- 1 sprig fresh rosemary
- 1 bay leaf
- Salt and freshly ground black pepper

Instructions

1. Pat the pheasant dry and season inside and out with salt and pepper. Heat olive oil and butter in a wide, heavy pot over medium-high heat.
2. Brown the pheasant on all sides until well colored, about 6–8 minutes total. Remove and set aside.
3. Add shallots and garlic to the pot and sauté until softened and fragrant, about 4–5 minutes.
4. Deglaze with white wine, scraping up browned bits, then stir in crushed tomatoes, chicken stock, rosemary and bay leaf.
5. Return the pheasant to the pot, bring to a gentle simmer, cover, and cook on low heat (or in a 325°F / 160°C oven) until the bird is tender and the meat pulls easily from the bone, about 50–70 minutes.
6. Remove the pheasant and let rest 10 minutes. Reduce the sauce over medium heat if necessary, adjust seasoning, and carve the bird.
7. Serve the pheasant with plentiful spoonfuls of the cacciatora sauce.