Pheasants in Wine Sauce with Bucatini
 
 
Author/ Συγγραφέας:
Ingredients/ Συστατικά
For the marinade
  • ½ bottle of semi-sweet Sherry wine
  • 2 garlic cloves, chopped
  • 1 onion, sliced
  • 10 all spice balls
  • 1 tbsp dried rosemary
  • 1 tsp dried thyme
  • ½ tsp cardamom
  • 2 bay leaves
For the sauce
  • 600 gr. /21 oz. tomato juice
  • 4 onions, cut in 4
  • 6 carrots, sliced
  • 3 garlic cloves, cut in two
  • 1 ¾ cup muscatel or any sweet red wine you have
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ½ tsp ground cloves
  • 2 tbsp balsamico
  • 2 tbsp honey
  • ½ tsp ginger
  • ¼ tsp cardamom
  • 500 gr. /18 oz. fresh mushrooms, sliced
  • 2 bay leaves
  • 100 gr. /3.5 oz. dried cranberries
  • 100 gr. /3.5 oz. dried nuts of different types
  • 1 cup of hot water
Two Peasants about 1 kilo/2 lb. each, cut in four pieces each
Margarine for sautéing the birds
Instructions/ Εκτέλεση
  1. Twenty four hours before cooking the birds, put all the ingredients of the marinade in a non-reactive bowl along with the birds.
  2. Put the birds in the fridge and let them stay overnight.
  3. Before cooking, take the birds out of the fridge and the marinade.
  4. Pat them dry.
  5. In a sauté pan put 3 tbsp of margarine in medium high heat.
  6. Sauté the pheasant pieces in batches.
  7. Put the sautéed pieces in a vessel for the oven.
  8. Preheat oven to 200°C/400°F.
For the sauce
  1. While the oven is preheated, make the sauce.
  2. Take a sauté pan.
  3. Pour 3 tbsp of olive oil and put it in medium-high heat.
  4. Add the onions and mushrooms and sauté for five minutes.
  5. Add the garlic and continue to sauté for couple of minutes.
  6. Pour the tomato, the carrots, the balsamico, the honey, the ¾ cup of wine and all the herbs and spices except the cranberries and the nuts and stir.
  7. Let boil in medium heat for 10 minutes.
  8. Remove from heat.
  9. Pour the tomato sauce and the hot water over the birds and put them in the oven.
  10. Bake for an hour at this temperature and then lower to 175°/350°F.
  11. You bake at this temperature for another one hour.
  12. Thirty minutes before the end throw the cranberries, the dried nuts and the 1 cup of wine.
  13. I served them with thick macaroni, bucatoni, as we usually do in Greece, but you can accompany it with mashed potatoes or rice.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/pheasants-in-wine-sauce-with-bucatoni/