INGREDIENTS

INSTRUCTIONS

To remove breast meat and thighs from pheasants, cut down each side  of
the ridge of the breastbone with a boning knife. Scrape the knife  down
the side of the breast bone and the rib cage to remove meat from  the
bone. Leave wings attached. Slit the skin between the knee and  top of
the breast, then slip it around to the small of the back.  Force the
knee down, and soon you will see the ball joint where the  leg-thigh
meets the small of the back, Cut through the knee joint.  Run tip of
knife along both sides of remaining thigh bone and pull  away from the
meat. A boneless thigh portion, skin-on and rather  square shaped, and
a skin-on boneless breast with wing attached  remain. Reserve bones for
stock. Mix marinade ingredients and pour  over pheasant. Marinate 2 to
3 hours. The sauce: Crack reserved bones  with the blunt edge of a
heavy knife. Heat the olive oil in a 5-quart  stock pot until oil is
smoking hot. Add bones and brown, stirring  constantly. After 10
minutes bones should begin to take on a golden  brown color. Keep
stirring so ingredients don't burn. Add onions and  garlic and cook
approximately 10 minutes longer, until onions and  garlic have
caramelized, and the bones have browned. Spoon excess oil  from pot,
and add Zinfandel, stirring to dislodge browned bits from  bottom of
pot. Reduce heat to medium and cook until liquid reduces in  volume and
becomes syrupy. Add chicken stock, bring to a boil, and  cook until
sauce has reduced to 3 or 4 cups. Strain. Sauce should be  thick enough
to coat a spoon. When ready to serve, reheat sauce with  the olives and
tomatoes. Season to taste with pepper and salt. Lift  pheasant from
marinade and scrape off any solids clinging to the  meat. Season with
salt and pepper. Sear meat skin side down until  golden. Turn and
repeat. Roast pheasant in a 400 degrees F. oven for  10 to 12 minutes.
Breast meat will be finished first and should feel  plump and tender to
the touch. Thigh meat must be cooked through and  will need a few more
minutes to cook. Serve 1 breast and 1 thigh per  person. Drizzle olive
sauce over meat.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 86
Total Fat: 9.7g
Cholesterol: 0mg
Sodium: 231.7mg
Potassium: 11.5mg
Carbohydrates: 5.6g
Fiber: <1g
Sugar: 3.3g
Protein: <1g