Pheasant - Sagrantino Style
calories: high
category: meat
cost:
difficulty: medium
preparation time: 90
Ingredients
Pheasants 1
Sagrantino Wine 1 glass
Garlic 2 cloves
Rosemary 1 sprig
Sage as required
Carrots 2
Celery 2 stalks
Onions a half
Capers to taste
Extra virgin olive oil as required
Broth as required
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Sagrantino Wine 1 glass
Garlic 2 cloves
Rosemary 1 sprig
Sage as required
Carrots 2
Celery 2 stalks
Onions a half
Capers to taste
Extra virgin olive oil as required
Broth as required
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Pluck the pheasant's feathers and clean out the insides. Wash it and dry it with a cloth. Put the garlic, sage, rosemary and oil into a casserole. Brown the pheasant for a few minutes, turning it over every now and then. Salt it and add the wine.
When the wine has evaporated, place the pheasant in an oven dish. Dice the carrots, celery and onion and add together with a few spoonfuls of capers. Add salt to taste and a few spoonfuls of broth.
Put it into a pre-heated oven at 200 degrees for about half an hour. Add some more broth if the pheasant gets too dry.
Recommended wine: Drink a pleasant, full-bodied Terre Brune wine with your pheasant. The Chef's tips Before washing the pheasant, scorch it over a flame to remove the remaining feathers. Curiosity Sagrantino is a wine produced near Perugia in Umbria. It is a wine to be drunk with meals. It however becomes an excellent sweet wine if left to age for 10 years.
When the wine has evaporated, place the pheasant in an oven dish. Dice the carrots, celery and onion and add together with a few spoonfuls of capers. Add salt to taste and a few spoonfuls of broth.
Put it into a pre-heated oven at 200 degrees for about half an hour. Add some more broth if the pheasant gets too dry.
Recommended wine: Drink a pleasant, full-bodied Terre Brune wine with your pheasant.
