Recipe - Catalan Pheasant Stew

4 small Pheasants (1 One fourth lbs)
4 tablespoon Olive oil
6 cup Water
3 Bay leaves
4 Strips orange zest
2 cup Rioja wine
One fourth cup Orange juice fresh
One fourth cup Brandy, prefer Spanish
6 Figs, dried, quartered
1 Cinnamon stick, 3 4 inches
1 tablespoon Tomato paste
1 teaspoon Sugar
Salt
Pepper
8 Figs, fresh
12 lg Green Greek or Italian
olives
2 Oranges, prefer blood
One fourth cup Cilantro (fresh coriander)

Rinse and pat pheasants and giblets well.

Trim off necks and feet, and wings at shoulders.

Heat 2 tablespoon of the oil in a flameproof casserole or dutch oven. Add the
pheasant trimmings and brown well, over medhigh 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 One half 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 One fourth 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 tablespoon 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 cut or sliced up
One half inch thick) and chopped cilantro.

Portions: 6 Source: The New Basics Cookbook
: Julee Rosso & Sheila Lukins

Posted to MMRecipes Digest V3 #283

Date: Tue, 15 Oct 1996 21:36:12 0400

From: Rod Grant rodgrant@magi.com