Crinella Family Cookbook
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Table of Contents
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Italian Chicken Stock
Pasta Asciutta Sauce
Spaghetti a la Caruso
Pheasant Cacciatore, a la
2 wild pheasants, disjointed (note: try to avoid domestic pheasants, as
they have too much fat and not nearly enough flavor)
1/2 cup, sifted flour
1 cup, olive oil
2 large green bell peppers, roasted and peeled
1 cup, dried mushrooms, soaked in water
8 medium garlic cloves, finely chopped
2 cups, small pearl onions, peeled
2 cups, small peeled carrots
1 cup, dry white wine
1 large (about 32 ounce) can, peeled plum tomatoes
1 tablespoon, dried rosemary
1 teaspoon, dried thyme
1 teaspoon, salt
1 teaspoon, pepper
Make sure that pheasant pieces are dry, then dredge them in flour, and
sauté in a large skillet, over medium flame, in 1/2 cup of olive oil.
When pheasant is well-browned on all sides, remove and set aside.
onions, carrots, mushrooms and bell peppers to oil, and sauté until edges
begin to brown.
Add white wine and continue cooking until about half of
the wine has evaporated, stirring to de-glaze the pan.
tomatoes, garlic, salt and pepper, and spices and stir for a few minutes.
Reduce flame to simmer, gently mix in pheasant pieces, and cover.
for 1 hour.
We usually serve this in large, deep oval plates with the
vegetables on the side and pheasant pieces placed on a bed of plain
steamed rice or spaghettini. We pour additional gravy over the pheasant
pieces and pasta. Use two cups of medium grain rice, or two pounds of
pasta for this recipe, which will serve 8
Enjoy with our
2006 Pinot Noir.