Braised Pheasant

🛒 Ingredients

• Whole Pheasant 800 g · 1200 kcal
• Olive Oil 27 g · 243 kcal
• Onion 200 g · 80 kcal
• Carrots 150 g · 62 kcal
• Celery Stalks 100 g · 16 kcal
• Garlic Cloves 20 g · 30 kcal
• Cremini Mushrooms 200 g · 44 kcal
• Dry Red Wine 170 g · 145 kcal
• Chicken Stock 500 g · 50 kcal

👨‍🍳 Instructions

1. Pat the pheasant dry and season generously with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Sear the pheasant on all sides until deeply golden brown, working in batches if necessary, then remove and set aside.
3. Add chopped onions, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Stir in minced garlic and mushrooms and cook for another 3 minutes until fragrant.
4. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and let it reduce slightly, about 2-3 minutes.
5. Return the pheasant to the pot, then pour in the chicken stock until the pheasant is mostly submerged. Add fresh sprigs of thyme and rosemary, and a bay leaf.
6. Bring the liquid to a gentle simmer, then reduce heat to low, cover tightly, and braise for 1.5 to 2 hours, or until the pheasant is very tender and easily pulls from the bone.
7. Remove the pheasant from the pot and carefully pull the meat from the bones, discarding skin and bones. Shred or chop the meat into bite-sized pieces.
8. Return the shredded pheasant meat to the pot with the braising liquid. Stir well to combine. Taste and adjust seasoning with additional salt and pepper if needed.
9. Serve the braised pheasant hot, garnished with fresh parsley or rosemary, typically over mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.