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1
To remove breast meat and thighs from pheasants, cut down each side of the ridge of the breastbone with a boning knife.
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2
Scrape the knife down the side of the breast bone and the rib cage to remove meat from the bone.
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3
Leave wings attached.
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4
Slit the skin between the knee and top of the breast, then slip it around to the small of the back.
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5
Force the knee down, and soon you will see the ball joint where the leg-thigh meets the small of the back, Cut through the knee joint.
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6
Run tip of knife along both sides of remaining thigh bone and pull away from the meat.
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7
A boneless thigh portion, skin-on and rather square shaped, and a skin-on boneless breast with wing attached remain.
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8
Reserve bones for stock.
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9
Mix marinade ingredients and pour over pheasant.
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10
Marinate 2 to 3 hours.
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11
The sauce: Crack reserved bones with the blunt edge of a heavy knife.
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12
Heat the olive oil in a 5-quart stock pot until oil is smoking hot.
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13
Add bones and brown, stirring constantly.
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14
After 10 minutes bones should begin to take on a golden brown color.
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15
Keep stirring so ingredients don't burn.
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16
Add onions and garlic and cook approximately 10 minutes longer, until onions and garlic have caramelized, and the bones have browned.
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17
Spoon excess oil from pot, and add Zinfandel, stirring to dislodge browned bits from bottom of pot.
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18
Reduce heat to medium and cook until liquid reduces in volume and becomes syrupy.
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19
Add chicken stock, bring to a boil, and cook until sauce has reduced to 3 or 4 cups.
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20
Strain.
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21
Sauce should be thick enough to coat a spoon.
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22
When ready to serve, reheat sauce with the olives and tomatoes.
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23
Season to taste with pepper and salt.
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24
Lift pheasant from marinade and scrape off any solids clinging to the meat.
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25
Season with salt and pepper.
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26
Sear meat skin side down until golden.
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27
Turn and repeat.
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28
Roast pheasant in a 400F (200C).
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29
oven for 10 to 12 minutes.
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30
Breast meat will be finished first and should feel plump and tender to the touch.
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31
Thigh meat must be cooked through and will need a few more minutes to cook.
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32
Serve 1 breast and 1 thigh per person.
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33
Drizzle olive sauce over meat.
