Braised Pheasant with White Beans and Rosemary
4 Vermont farm-raised pheasant, boneless thighs
salt and freshly ground pepper to taste
3 Tbsp olive oil
2 medium Spanish onions, diced (about 2 1⁄2 cups)
1⁄2 tsp dried thyme
2 whole cloves
1 clove garlic, crushed
1 Tbsp sun-dried tomato paste
3 cups chicken stock, defatted
1 cup dry red wine
1 cup cooked white beans
2 tsp fresh rosemary, minced
Asiago cheese, grated
Fresh parsley, minced
Season pheasant thighs with salt and pepper.
Heat oil in a large sauté pan (9-10”) over medium heat.
Add onion, thyme, cloves and garlic, and cook until onion softens, about five minutes.
Add thighs and cook until skin side is golden, turning once; about five minutes per side.
Drain off excess fat.
Whisk tomato paste into stock. Add to pot with wine and bring to a boil over high heat.
Reduce heat to low and simmer, uncovered, for one hour.
Remove thighs and keep covered in warm oven.
Skim fat from liquid and increase to high heat.
Boil until reduced to 1-1/2 cups, about 10 minutes. Strain and season to taste.
Scatter plates with white beans and rosemary. Arrange 2 thighs in center of each plate and pour over sauce. Garnish with freshly grated Asiago cheese and minced parsley.
Note: This recipe can easily be converted into a soup. Simply dice thigh meat and add back to liquid along with white beans and rosemary. Thin with chicken stock to desired consistency and taste. Season. Garnish with Asiago cheese and parsley.