Recipe: Pheasant with Olives and Fresh Plums

Recipes title

Pheasant with Olives and Fresh Plums

by John Manikowski

Mark Stoebe, from Great Falls, Montana, shared a recipe with me for pheasant. The style of preparation comes originally from the Basque region of southern France and so has both French and Spanish influence.

The following is my own version of Mark's favorite recipe.

Ingredients:

2 large pheasants, 2-1/2 to 3 pounds each, cut into 8 pieces, breasts halved
1/4 cup olive oil
1/2 cup white wine
1/2 cup cider vinegar
1/2 cup brown sugar
4 garlic cloves, finely chopped
4 scallions (or green onions), finely chopped
6 fresh basil leaves
3 tablespoons fresh parsley, finely chopped
2 tablespoons cracked black peppercorns
3/4 cup green olives, seeded and halved
2 cups fresh plums, diced

Preparation:

Preheat oven to 350 degrees F.

Wash and pat dry pheasant pieces. Place in the bottom of a clay cooker or a dutch oven pot. Add oil, wine, vinegar, brown sugar, garlic, scallions, basil, parsley, pepper, olives and 1 cup plums. Stir, cover and place in oven for about 1-1/2 hours. About 15 minutes before completion, add remaining 1 cup plums. Stir and return to oven.

Serve with brown rice and crusty french bread.

Serves 4-6.

Wine Recommendation:

Cotes de Beaune-Village, a burgundy by Joseph Drouhin or Louis Jadot. Both have olive and earthy characteristics and medium tannins that make an inexpensive burgundy a good choice with this style of food.

John Manikowski Recipes:

Grilled Duck Breasts With Orange, Ginger and Balsamic Sauce

Upside-Down Roast Canada Goose

Roast Guinea Hens Stuffed with Mangos and Scallions

Smoked Mallard Duck Legs with Hoisin Sauce Over Couscous

Breast of Mallard With Morels and Pistachio-Encrusted Figs

Calvados Pheasant

Pheasant with Olives And Fresh Plums

Smoked Breast Of Pheasant Salad with Pistachio and Date Dressing

Quail sautéed With Melon, Thyme and Red Onion

Grilled, Butterflied Wood Duck with Dried Cherry Sauce

Sources for Wild Game

About John Manikowski

This Archived Page created between 1994 and 2001. Modified August 2007

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