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ITALIAN STYLE PHEASANT

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Serves: 2

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Pheasant Breasts Poached in Tomatoes with Basil and Garlic. Requires a brace of fresh/hung pheasants. Very simple dish easy to prepare and cook. Simply double the amount for four people. This works just as well with chicken.

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Ingredients

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  • 2 pheasants
  • 400 grams chopped tomatoes
  • fresh basil (to taste)
  • garlic (to taste)
  • 1 pinch of salt
  • 1 pinch of pepper

Method

  1. Remove the breasts from the pheasants. Four breasts is enough for 2 people. Make sure all the sinews are removed.
  2. Place the breasts in the base of a shallow casserole dish.
  3. Chop the basil and crush the garlic. Add to the tomatoes and pour over the meat. Add a cup of water. Cover with lid or tin foil.
  4. Cook at 190 degrees or equivalent, for 60 - 70 minutes, stirring occasionally.
  5. Remove pheasant and keep warm. Transfer the remaining liquid and reduce on a high heat by half, stirring all the time.
  6. Serve on a bed of rice or pasta.

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