Entrée: Italy – Cacciatore di Fagiano (Hunter's-Style Pheasant)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 whole pheasant, jointed or trussed, about 1.5 lb (680 g)
Salt and black pepper to taste
2 tbsp (30 ml) olive oil
1 onion, sliced
2 cloves garlic, sliced
1 carrot, diced
1 cup (100 g) mushrooms, sliced
1 / 2 cup (120 ml) dry red wine
1 can (14 oz (400 g)) crushed tomatoes
1 / 2 cup (120 ml) chicken stock
1 sprig rosemary
2 sprigs thyme
1 tbsp (15 ml) capers and/or a handful of black olives (optional)
Fresh parsley, chopped to taste

Show original ingredient measurements

1 whole pheasant, jointed or trussed, about 1.5 lb (680 g)
Salt and black pepper to taste
2 tbsp (30 ml) olive oil
1 onion, sliced
2 cloves garlic, sliced
1 carrot, diced
1 cup (100 g) mushrooms, sliced
1 / 2 cup (120 ml) dry red wine
1 can (14 oz / 400 g) crushed tomatoes
1 / 2 cup (120 ml) chicken stock
1 sprig rosemary
2 sprigs thyme
1 tbsp (15 ml) capers and/or a handful of black olives (optional)
Fresh parsley, chopped to taste

Instructions

1. Season pheasant. Heat oil in a wide pot; brown pheasant on all sides. Remove and set aside.
2. Sauté onion, garlic, carrot, and mushrooms with a pinch of salt until softened, 5–7 minutes.
3. Add wine; simmer 2 minutes to reduce slightly.
4. Stir in tomatoes, stock, rosemary, thyme, and capers/olives if using. Return pheasant.
5. Bring to a gentle simmer, cover, and cook 35–50 minutes, until the thigh reaches 165°F/74°C and the meat is tender.
6. Uncover and simmer a few minutes to thicken if needed; adjust seasoning.
7. Garnish with parsley and serve with polenta or crusty bread.