| Pheasant with Olives and Fresh Plums |
| Pheasant with Olives and Fresh Plums |
This recipe is a bit extravagant - not! It's surprisingly simple
but always turns out quite well. Go ahead, take a walk on the wild side and try it. I think you will be pleased. |
| Ingredients |
- 2 large pheasants, 2-1/2 to 3 pounds each, cut into 8 pieces, breasts
halved
- 1/4 cup olive oil
- 1/2 cup white wine
- 1/2 cup cider vinegar
- 1/2 cup brown sugar
- 4 garlic cloves, finely chopped
- 4 scallions (or green onions), finely chopped
- 6 fresh basil leaves
- 3 tablespoons fresh parsley, finely chopped
- 2 tablespoons cracked black peppercorns
- 3/4 cup green olives, seeded and halved
- 2 cups fresh plums, diced
|
| Cooking
Instructions |
- Preheat oven to 350 degrees F.
- Wash and pat dry pheasant pieces. Place in the bottom of a clay
cooker or a Dutch-oven pot. Add oil, wine, vinegar, brown sugar,
garlic, scallions, basil, parsley, pepper, olives and 1 cup plums.
- Stir, cover and place in oven for about 1-1/2 hours. About 15
minutes before completion, add remaining 1 cup plums. Stir and return
to oven.
|
| Comments |
Serve with brown rice and crusty French bread. Serves 4-6.
Wine Recommendation: Cotes de Beaune-Village, a burgundy by Joseph Drouhin or Louis Jadot.
Both have olive and earthy characteristics and medium tannins that make an inexpensive
burgundy a good choice with this style of food. |
|
|
Home |
eMail | 