PHEASANTS SPANISH STYLE

By BobD

Ingredients

• 4 SERVINGS
• Delicate meat becomes fall-off-the-bone tender. The pan juices are blended with sprinkle of unswtnd chocolate & minced parsley. You won’t taste chocolate-deepen flavors.
• • 4 baby pheasants, 1 1/4 pounds each, wing tips folded under, giblets and neck removed, patted dry
• • Salt and freshly ground black pepper to taste
• • Flour for dredging, plus 1 tablespoon flour
• • 3 to 4 tablespoons olive oil
• • 20 pearl onions, peeled, with an X cut in each root end
• • 2 cloves garlic, thinly sliced
• • 1/4 cup dry white wine
• • 1 cup chicken stock
• • 2 teaspoons finely grated unsweetened chocolate
• • 2 tablespoons finely chopped flat-leaf parsley
• • 1 lemon, ends sliced off, cut lengthwise into 8 wedges
• Be sure to squeeze lemon juice over the birds to complete the complex flavor spectrum. A spicy Zinfandel or Merlot would be an excellent choice. Serve over barley or rice pilaf.

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Season pheasants inside and out with salt and pepper. Lightly dust with flour, patting to remove any excess. Heat 3 tablespoons of the oil in a large heavy casserole with a tight-fitting lid over medium-high heat until hot but not smoking. Add birds and brown on all sides, carefully turning with wooden spatulas or tongs. This will take about 5 to 6 minutes. If necessary, do this in batches so birds aren’t crowded. Remove to a plate.

2. Add onions to pot with a little more oil, if needed, and sauté until lightly browned on all sides, shaking often. Remove with a slotted spoon to plate with pheasants. There should be about 1 tablespoon of oil left in pan.

3. Adjust heat to medium. Stir in garlic and cook just until golden, about 30 seconds to 1 minute. Sprinkle on 1 tablespoon flour, and when it is light brown, whisk in wine and stock until smooth. Bring to a boil, stirring constantly. Mixture will thicken.

4. Return pheasants, breast side up, to pan, baste with sauce, and cover pan. Simmer over low heat until birds are tender and juices run pale yellow when thigh is pricked in thickest part, 30 to 35 minutes. About 15 minutes before birds are done, add pearl onions to pan to finish cooking.

5. Remove pheasants and onions with a slotted spoon to a heated platter. Skim fat from casserole. Add chocolate to sauce, stirring constantly. Cook over medium-low heat for 2 to 3 minutes. Add parsley and taste to adjust flavors. Spoon sauce over pheasants and serve each bird with 2 lemon wedges.