Pan Roasted Pheasant, Or Quail 1964 Italian Recipe

Name: Pan Roasted Pheasant, Or Quail 1964 Italian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 22 ounces quail or 22 ounces pheasants; 4 tablespoons olive oil; salt and pepper; 1 1/2 ounces pancetta, diced; 3 tablespoons minced onions; 4 garlic cloves (minced or sliced paper thin); 3 tablespoons fresh minced marjoram or 3 tablespoons oregano; 2 tablespoons minced fresh flat leaf parsley; 6 tablespoons minced fresh basil leaves; 2 tablespoons brandy; 1/4 cup chicken stock; 3 tablespoons dry white wine; 1/4 cup water

Servings: persons

22 ounces quail or 22 ounces pheasants
4 tablespoons olive oil
salt and pepper
1 1/2 ounces pancetta, diced
3 tablespoons minced onions
4 garlic cloves (minced or sliced paper thin)
3 tablespoons fresh minced marjoram or 3 tablespoons oregano
2 tablespoons minced fresh flat leaf parsley
6 tablespoons minced fresh basil leaves
2 tablespoons brandy
1/4 cup chicken stock
3 tablespoons dry white wine
1/4 cup water

1
Rinse and pat dry birds.
2
Trim away dark skin around neck area.
3
Heat oil in a skillet Add birds and slowly saute on three sides, leaving one side not done.
4
Takes about 10 minutes.
5
Sprinkle with salt and pepper as they cook, just lightly.
6
Pour off all fat.
7
Add the diced pancetta, and onion, and cook 5 minutes more, and now brown the last side also.
8
Sprinkle with garlic and herbs.
9
Stir in brandy, stock.
10
Cook 4 minutes uncovered over med.
11
heat.
12
Scraping all the bits off the bottom of pan.
13
Lower heat to low cover the pan and cook 8 more minutes.
14
Add the wine turning the birds over to moisten all.
15
Cover pan and cook another 5 minutes, then add the water and cover until legs move easily.
16
and done, another 10 minutes.
17
Serve and sprinkle with additional cooked pancetta bits, fresh parsley, and all the juices poured over tops.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 22 ounces quail or 22 ounces pheasants, 4 tablespoons olive oil, salt and pepper, 1 1/2 ounces pancetta, diced, and more.

Yes, Pan Roasted Pheasant, Or Quail 1964 Italian falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Roasted Pheasant, Or Quail 1964 Italian

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions