Fagiano alla Contadina: Pheasant, Farmer Style

Name: Fagiano alla Contadina: Pheasant, Farmer Style
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 454 grams peeled tomatoes and their juices, crushed by hand; 1 ladle chicken stock (see attached); 2 Tbsps lardo or fat back; 59 milliliters chopped fresh parsley; 3 cloves garlic, chopped; 1 onion, diced; 8 slices pancetta; 2 rosemary branches; 4 sage leaves; 6 servings Salt and pepper, to taste; 2 smalls pheasants

You can never have too many side dish recipes, so give Fagiano alla Contadina: Pheasant, Farmer Style a try. Watching your figure? This gluten free, dairy free, and primal recipe has 151 calories, 4g of protein, and 12g of fat per serving. This recipe serves 6. Head to the store and pick up bay leaves, fat back, ladle chicken stock, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Quarter the birds and season with salt and pepper. In a 14 to 16-inch skillet, heat the lardo over high heat. Sear the poultry on all sides, then remove to a plate and reserve.

Ingredients you will need

Salt And Pepper

Poultry

Equipment you will use

Frying Pan

Add the onion, sage, bay leaves, garlic, and rosemary and cook over high heat 5 minutes.

Ingredients you will need

Bay Leaves

Rosemary

Garlic

Onion

Sage

Add the stock and tomatoes, bring to a boil, and return the poultry to the pan, each piece wrapped in pancetta (secure with a toothpick if necessary). Reduce to a simmer and cook, uncovered, 30 minutes, or until juices run clear from a piece of the bird.

Ingredients you will need

Pancetta