| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Catalan |
|
1 |
Servings |
INGREDIENTS
| 4 |
sm |
Pheasants (1 – 1/4 lbs) |
| 4 |
tb |
Olive oil |
| 6 |
c |
Water |
| 3 |
|
Bay leaves |
| 4 |
|
Strips orange zest |
| 2 |
c |
Rioja wine |
| 1/4 |
c |
Orange juice – fresh |
| 1/4 |
c |
Brandy, prefer Spanish |
| 6 |
|
Figs, dried, quartered |
| 1 |
|
Cinnamon stick, 3- 4 inches |
| 1 |
tb |
Tomato paste |
| 1 |
ts |
Sugar |
|
|
Salt |
|
|
Pepper |
| 8 |
|
Figs, fresh |
| 12 |
lg |
Green Greek or Italian olives |
| 2 |
|
Oranges, prefer blood |
| 1/4 |
c |
Cilantro (fresh coriander) |
INSTRUCTIONS
Rinse and pat pheasants and giblets well.
Trim off necks and feet, and wings at shoulders.
Heat 2 tb of the oil in a flameproof casserole or dutch oven. Add the
pheasant trimmings and brown well, over med-high heat, about 10 minutes.
Add the water, bay leaves, and 2 strips of orange zest. Heat to boil.
Reduce the heat and simmer for 1 hour, skimming when necessary. Strain the
liquid; you should have about 2 1/2 cups.
Transfer the strained liquid to a saucepan, and add the Rioja, orange
juice, brandy, dried figs, cinnamon sticks, tomato paste, sugar and
remaining 2 strips of orange zest. Heat to a boil, then reduce the heat and
simmer for
30 minutes.
Strain the mixture, pressing the figs against the strainer with the back of
a wooden spoon. Remove 3 figs from the strainer. Place them in a food
processor or blender with some of the liquid, and puree until smooth. Mix
this into the remaining liquid. You should have about 2 1/4 cups liquid in
all.
Cut the pheasants up as follows: Remove the drumsticks and thighs in one
piece. Leave the breast halves attached, removing only the backbone
portion.
Heat the remaining 2 tb oil in the same casserole. Season the pheasant
with salt and pepper. Brown the breasts on all sides, and set them aside.
Then brown the legs.
Add the reserved liquid to the legs in the casserole. Bring it to a boil,
cover and simmer for 10 minutes, then add the breasts stirring the mixture
gently. Cover and simmer just until cooked through, 20 minutes.
Add the fresh figs and olives. Simmer just until the figs are lighted
cooked, 2 to 3 minutes.
Spoon the stew into shallow bowls, or serve the stew on a large platter,
and garnish each servng with orange slices (blood oranges peeled and sliced
1/2 inch thick) and chopped cilantro.
Portions: 6 Source: The New Basics Cookbook
: Julee Rosso & Sheila Lukins
Posted to MM-Recipes Digest V3 #283
Date: Tue, 15 Oct 1996 21:36:12 -0400
From: Rod Grant <rodgrant@magi.com>
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