Wild Game Cooking: Pheasant Cacciatore
A dish using Pheasant for all of our bird hunters out there.
“In Italian, cacciatore means the hunter, so this is truly the hunter’s dish. Make it with your favorite pale-meated birds: pheasant, Hungarians, chukar partridge, and blue and ruffed grouse. But don’t forget the lemon zest and parsley at the end. It’s the powder in this cacciatore’s charge.
As for the wine, many white wines are aged in oak casks. And despite finding birds among oak trees sometimes, I’ve never thought they should be marinated in the bark.
So read the labels, and if you can’t find a pinot grigio/gris (which usually isn’t aged in oak), the alternative is an inexpensive bottle of bubbly, preferably “brut.” (Brut in French just means it’s dryer than sec, which means dry in French. For the sake of this recipe, a very dry white bubbly.) FYI, pinot gris is a French designation, while grigio is Italian – pretty much the same grape. Neither is traditionally oaked, though there may be rare exceptions.
2 slices bacon
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon dried leaf sage
½ teaspoon dried rosemary, crushed
½ teaspoon black pepper
½ cup dry white wine, like pinot grigio/gris
14-ounce can peeled, whole tomatoes
8 ounces chopped breast meat (about 1 1⁄3 cups)
½ teaspoon salt
2 tablespoons freshly minced parsley
1 teaspoon lemon zest
2-3 cups cooked pasta Parmesan cheese, grated”
For cooking instructions and the full article, click here.
Photo Credit: Original Author