Fagiano in Salmi
Fagiano in salmi...or stewed pheasant is a simple and easy nurturing dish that all will enjoy!
Recipe type: Secondo
Cuisine: Italian
Serves: 4
  • 1 cleaned pheasant
  • 1 chopped onion
  • 1-2 chopped carrots
  • 2 ribs of chopped celery
  • 2 tablespoons of olive oil (add 1 tablespoon of butter for a fuller flavor)
  • 2 bay leaves
  • 1-2 tablespoons of tomato paste
  • 1 glass of red wine
  1. Cut the cleaned pheasant up into large bite size pieces. Chop the onion, carrots, and celery into desirable size chunks (I prefer them about ¼ to ½ inch for a little more bit to the stew).
  2. First prepare the pheasant: in a heavy bottomed pan (I prefer cast iron) add your olive oil (and butter if you want), heat to a gentle medium heat. Add your pheasant meat and cook to lightly brown. Remember to not over cook because pheasant will go dry quickly. Add more fat or a little water if needed. Once done remove to a plate (this step may take only minutes).
  3. Prepare your odori: add the onions and fat to the same pan you used to cook the pheasant. Cook till lightly golden. Then add carrots and celery. Cook till soft and just turning towards brown. Add your bay leaves, tomato paste, salt and pepper. Stir the paste up and allow to cook for a few minutes (the tomato will add both flavor and color).
  4. Add the meat back to the pan and stir together. Then add the red wine, cover, and cook till the meat is tender. Roughly about 10 minutes or so. Watch the heat as this is a quick dish and the pheasant will go dry and tough if overcooked. Salt and pepper to your preference.
  5. Place the contents in a warm serving bowl or platter and serve!
Accompanying side dishes: polenta, corn bread, roasted potatoes, white beans, braised red cabbage.

Wine: italian red wine is just fine! Try a sangiovese or nebbiolo wine.
Recipe by The Nurturing Hearth at http://thenurturinghearth.com/fagiano-in-salmi/