SSC RECIPE OF THE MONTH
40 CLOVE OF GARLIC PHEASANT
10 pheasant thighs
1/2 cup olive oil
Kosher salt and black pepper
4 celery stalks, chopped.
2 cups yellow onion, sliced from the root to the tip.
40 cloves garlic, peeled.
1/4 cup chopped Italian parsley.
3 tablespoons chopped fresh tarragon (optional)
1 cup of white wine
Before I give you the instructions on how to cook this recipe, I would like to explain the origin. Our family used to use this recipe with chicken and decided to try it with pheasant. It turned out to be a family favorite.
1. Preheat the oven to 350F degrees. Heat the olive oil in a Dutch oven or other large ovenproof pot over medium heat. Sear the skin of the pheasant until nicely browned, removing the pheasant pieces as they brown.
2. Add the celery and onion and sauté stirring often, until all of the ingredients are translucent and soft, about 5 minutes. Turn off the heat. Add the garlic cloves, herbs, salt and black pepper and mix all of the ingredients well. Pour in the white wine and nestle all the browned pheasant pieces into the pot, skin side up and above the level of the liquid.
3. Cover the pot and bake in the oven for one hour. Uncover the pot and continue to cook until the top of the meat is completely brown, typically 20 minutes. We typically serve this dish with mashed potatoes and white wine. Tip: Use the softened garlic as a spread on French bread.
Submitted by Ken Baccetti
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