Try this Catalan Pheasant Stew recipe, or contribute your own.
Suggest a better descriptionRinse 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
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Serving Size: 1 Serving (797g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 243 | ||
Calories from Fat: 132 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 412.4mg | 14 % | |
Potassium 569mg | 15 % | |
Total Carbohydrate 30.2g | 9 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 25.2g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 243
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