Holiday Feature


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.


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's Game 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
Leeky Pheasant
Quail Sautéed with Melon, Thyme and Red Onion
Grilled, Butterflied Wood Duck with Dried Cherry Sauce
Sources for Wild Game
About John Manikowski
An Introduction to Turkey Alternatives

Thanksgiving Recipes
Christmas Recipes