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Basque Pheasant

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TasunkaWitko View Drop Down
aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
Status: Offline
Points: 14744
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    Posted: 11 January 2007 at 15:25

Basque Pheasant

The Basque region is located in the Pyrenees Mountains near of the Bay of Biscay in the extreme southwestern area of France and northeastern area of Spain. Consequently, Basque cooking reflects both French and Spanish heritage and is characterized by fresh ingredients and assertive flavors. Serve this dish with brown rice and a spinach salad.

        2 pheasants, cut up

        1/3 cup packed brown sugar

        3/4 cup white wine

        1/2 cup olive oil

        1/2 cup vinegar

        1 cup pitted prunes

        1 cup medium pitted Spanish green olives

        1/4 cup capers with liquid

        3 cloves garlic, minced

        2 bay leaves

        2 Tbsp. fresh, snipped parsley

        2 Tbsp. dried basil leaves

In 13x9-inch baking pan, arrange pheasant pieces in single layer. In medium bowl, combine brown sugar, wine, oil and vinegar; stir to mix. Add remaining ingredients. Stir to combine. Pour mixture over pheasant pieces; cover baking dish with plastic wrap. Refrigerate for at least 6 hours or overnight, turning pheasant pieces twice.

Heat oven to 350 degrees. Remove plastic wrap from baking dish. Bake until pheasant is tender, about one hour, turning once.

TasunkaWitko - Chinook, Montana

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