Pan Roasted Pheasant, Or Quail 1964 Italian

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 22 ounces quail or 22 ounces pheasants
• 4 tablespoons olive oil
• salt and pepper
• 1 1/2 ounces pancetta, diced
• 3 tablespoons minced onions
• 4 garlic cloves (minced or sliced paper thin)
• 3 tablespoons fresh minced marjoram or 3 tablespoons oregano
• 2 tablespoons minced fresh flat leaf parsley
• 6 tablespoons minced fresh basil leaves
• 2 tablespoons brandy
• 1/4 cup chicken stock
• 3 tablespoons dry wine
• 1/4 cup water

Recipe

• 1 rinse and pat dry birds.
• 2 trim away dark skin around neck area.
• 3 heat oil in a skillet add birds and slowly saute on three sides, leaving one side not done.
• 4 takes about 10 minutes.
• 5 sprinkle with salt and pepper as they cook, just lightly.
• 6 pour off all fat.
• 7 add the diced pancetta, and onion, and cook 5 minutes more, and now brown the last side also.
• 8 sprinkle with garlic and herbs.
• 9 stir in brandy, stock.
• 10 cook 4 minutes uncovered over med.
• 11 heat.
• 12 scraping all the bits off the bottom of pan.
• 13 lower heat to low cover the pan and cook 8 more minutes.
• 14 add the wine turning the birds over to moisten all.
• 15 cover pan and cook another 5 minutes, then add the water and cover until legs move easily.
• 16 and done, another 10 minutes.
• 17 serve and sprinkle with additional cooked pancetta bits, fresh parsley, and all the juices poured over tops.