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.
- 2 large pheasants, 2-1/2 to 3 pounds each, cut into 8 pieces, breasts halved
- 1/4 cup olive oil
- 1/2 cup white wine
- 1/2 cup cider vinegar
- 1/2 cup brown sugar
- 4 garlic cloves, finely chopped
- 4 scallions (or green onions), finely chopped
- 6 fresh basil leaves
- 3 tablespoons fresh parsley, finely chopped
- 2 tablespoons cracked black peppercorns
- 3/4 cup green olives, seeded and halved
- 2 cups fresh plums, diced
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.
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