Name: Pheasant Coq au Vin
Cuisine: American
Ingredients: 2 whole pheasants, cut into pieces; 6 strips thick bacon, chopped; 1 lb pearl onions, peeled; 1 lb button mushrooms, quartered; 4 cloves garlic, smashed; 3 tbsp flour; 1 bottle red Burgundy wine; 2 cups chicken stock; 2 bay leaves, thyme sprigs; 2 tbsp butter; *Classic French Method**; 1. **Bacon Foundation**:; - Cook bacon until crispy, reserve fat; - Use bacon fat for browning pheasant; - Save crispy bacon for final garnish; 2. **Pheasant Browning**:; - Season pieces with salt and pepper; - Brown in bacon fat until golden; - Don't crowd pan, work in batches; 3. **Vegetable Preparation**:; - Brown pearl onions and mushrooms; - Add garlic, cook until fragrant; - Sprinkle with flour, cook 2 minutes; 4. **Wine Braising**:; - Add wine, scraping up browned bits; - Return pheasant, add stock and herbs; - Braise covered 1.5-2 hours; *Traditional Service**: With boiled potatoes, crusty bread; *Wine**: Same wine used for cooking; ##

Bacon Foundation:
- Cook bacon until crispy, reserve fat
- Use bacon fat for browning pheasant
- Save crispy bacon for final garnish
Pheasant Browning:
- Season pieces with salt and pepper
- Brown in bacon fat until golden
- Don't crowd pan, work in batches
Vegetable Preparation:
- Brown pearl onions and mushrooms
- Add garlic, cook until fragrant
- Sprinkle with flour, cook 2 minutes
Wine Braising:
- Add wine, scraping up browned bits
- Return pheasant, add stock and herbs
- Braise covered 1.5-2 hours

Traditional Service: With boiled potatoes, crusty bread Wine: Same wine used for cooking

Pheasant Coq au Vin

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