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Ингредиенты
- 4 sm Pheasants (1 - 1/4 lbs)
- 4 Tbsp. Extra virgin olive oil
- 6 c. Water
- 3 x Bay leaves
- 4 x Strips orange zest
- 2 c. Rioja wine
- 1/4 c. Orange juice - fresh
- 1/4 c. Brandy, prefer Spanish
- 6 x Figs, dry, quartered
- 1 x Cinnamon stick, 3- 4 inches
- 1 Tbsp. Tomato paste
- 1 tsp Sugar Salt Pepper
- 8 x Figs, fresh
- 12 lrg Green Greek or possibly Italian olives
- 2 x Oranges, prefer blood
- 1/4 c. Cilantro (fresh coriander)
Инструкции
- Rinse and pat pheasants and giblets well.
- Trim off necks and feet, and wings at shoulders.
- Heat 2 tb of the oil in a flameproof casserole or possibly dutch oven. Add in the pheasant trimmings and brown well, over med-high heat, about 10 min.
- Add in the water, bay leaves, and 2 strips of orange zest. Heat to boil.
- Reduce the heat and simmer for 1 hour, skimming when necessary. Strain the liquid; you should have about 2 1/2 c..
- Transfer the strained liquid to a saucepan, and add in the Rioja, orange juice, brandy, dry figs, cinnamon sticks, tomato paste, sugar and remaining 2 strips of orange zest. Heat to a boil, then reduce the heat and simmer for30 min.
- Strain the mix, pressing the figs against the strainer with the back of a wooden spoon. Remove 3 figs from the strainer. Place them in a food processor or possibly blender with some of the liquid, and puree till smooth. Mix this into the remaining liquid. You should have about 2 1/4 c. liquid in all.
- Cut the pheasants up as follows: Remove the drumsticks and thighs in one piece. Leave the breast halves attached, removing only the backbone portion.
- Heat the remaining 2 tb oil in the same casserole. Season the pheasant with salt and pepper. Brown the breasts on all sides, and set them aside.
- Then brown the legs.
- Add in the reserved liquid to the legs in the casserole. Bring it to a boil, cover and simmer for 10 min, then add in the breasts stirring the mix gently. Cover and simmer just till cooked through, 20 min.
- Add in the fresh figs and olives. Simmer just till the figs are lighted cooked, 2 to 3 min.
- Spoon the stew into shallow bowls, or possibly serve the stew on a large platter, and garnish each servng with orange slices (blood oranges peeled and sliced 1/2 inch thick) and minced cilantro.
- Portions: 6
- Julee Rosso & Sheila Lukins
