Pheasant can be difficult to cook, but this recipe allows for a tender, delicious, and easy way to cook a tricky bird. It also is rustic and pairs excellently with the quinoa side.
Christmas Pheasant
2 pheasants, cut-up
1/2 teaspoon dried thyme
black pepper
salt
1 large potato, chopped into large pieces
1/2 onion, chopped
5 cloves garlic, finely chopped
5 whole garlic cloves, smashed
1/2 green bell pepper, chopped into large pieces
1/4 cup flat-leaf parsley, chopped
1/2 teaspoon red pepper flakes
1/2 cup water
8 tablespoons extra-virgin olive oil
In a large stock pot, saute whole crushed garlic cloves in 4 tablespoons olive oil with pheasant. Flip quickly, so that only the outside is seared. When both sides of the bird have been seared for all pieces, fill the pot with water so that the pheasant is covered. Allow to boil over medium-low heat for about 45 minutes to 1 hour, or until the pheasant is tender.
Meanwhile, saute potatoes in 2 tablespoons olive oil for 2 minutes over medium-high heat. Then, lower heat to medium, add onions and parsley, and continue to saute until the potatoes are cooked. Halfway through, add salt, black pepper, thyme, chopped garlic, and bell pepper. Remove from pan.
Place pheasant into a large plate. Allow to cool, then begin to remove the meat from the bones (both dark and white). Then, add to the frying pan from above, and add the remaining olive oil, and saute the meat until an aroma develops. Next, add the vegetables, and 1/2 cup of water. This will tenderize the meat. When the water has evaporated, it is ready to be served.
For the quinoa:
1.5 cup dry qunioa
1/2 cup grated pecorino romano cheese
1/8 cup juice of fresh-squeezed lemon
1 tablespoon lemon zest
3 cups water
salt
2 cloves garlic, chopped
2 tablespoons extra-virgin olive oil
1/4 cup chopped parsley
Combine water and quinoa, and bring to a boil. Cook until the water has evaporated. Then, in a frying pan, saute garlic in olive oil, then add quinoa. Allow to cool for 4 minutes in serving pan, then add cheese, lemon zest, and lemon juice. Stir.
