Pheasant Cacciatore

1. Foundation Building:

   • Brown pheasant pieces in olive oil
   • Remove, sauté vegetables until softened
   • Build flavor layer by layer

2. Tomato Base:

   • Add tomato paste, cook until darkened
   • Adds deep, concentrated flavor
   • Prevents watery final dish

3. Wine Integration:

   • Deglaze with red wine
   • Scrape up all browned bits
   • Reduce wine by half

4. Slow Cooking:

   • Add tomatoes, herbs, seasonings
   • Return pheasant, simmer covered
   • Cook 1.5-2 hours until tender

Service: Over polenta, pasta, or with crusty bread

Smoking and Barbecue