Pheasants in Wine Sauce with Bucatoni


Pheasant in Wine Sauce.JPG

I know winter is not here yet. I know this because temperature here is in the 30’s C and we still wear our t-shirts. But, and here there is a big but, when someone brings you game, you simply cannot resist the temptation to cook it right away.

Let me explain myself. I have a cousin. Actually I have a few cousins, but this one is a hunter. So, every time he hunts he remembers his cousin,me, and brings something for this family too. I don’t like hunting and to be honest if this sport was abolished, I would be more than happy. He knows that, but he still brings something for me. My only consolation is that he respects the animals. He hunts only those his family will consume. He doesn’t hunt illegally, only during the specified periods and only large animals and birds. Not offspring or young ones.

Pheasant in Wine Sauce.JPG

This gives me some kind of peace in mind.

Back to the game. He gave me two pheasants. So, alea jacta est (the die is cast). Our Sunday lunch was going to have these two pheasants on it. I decided to make them in the oven with a sweet wine sauce and accompany them with bucatoni, as we often do here in Greece. This type of pasta is used to make Pastitsio or as a side dish for roosters and games.

I marinated the game, so as to become tenderer and get rid of the intense aroma these types of meat have. It was delicious. The sauce was so sweet that, when the birds were eaten, my son asked for a second plate just with pasta and sauce.

Pheasant in Wine Sauce.JPG

You can make this sauce with practically any meat, I am sure everyone will love it.

 

Pheasants in Wine Sauce with Bucatoni

Ingredients

For the marinade

½ bottle of semi-sweet Sherry wine

2 garlic cloves, chopped

1 onion, sliced

10 all spice balls

1 tbsp dried rosemary

1 tsp dried thyme

½ tsp cardamom

2 bay leaves

  Pheasant in Wine Sauce.JPG

For the sauce

600 gr. /21 oz. tomato juice

4 onions, cut in 4

6 carrots, sliced

3 garlic cloves, cut in two

1 ¾ cup muscatel or any sweet red wine you have

½ tsp nutmeg

½ tsp cinnamon

½ tsp ground cloves

2 tbsp balsamico

2 tbsp honey

½ tsp ginger

¼ tsp cardamom

500 gr. /18 oz. fresh mushrooms, sliced

2 bay leaves

100 gr. /3.5 oz. dried cranberries

100 gr. /3.5 oz. dried nuts of different types

1 cup of hot water

 

Two Peasants about 1 kilo/2 lb. each, cut in four pieces each

Margarine for sautéing the birds

  Pheasant in Wine Sauce.jpg

Instructions

Twenty four hours before cooking the birds, put all the ingredients of the marinade in a non-reactive bowl along with the birds.

Put the birds in the fridge and let them stay overnight.

Before cooking, take the birds out of the fridge and the marinade.

Pat them dry.

In a sauté pan put 3 tbsp of margarine in medium high heat.

Sauté the pheasant pieces in batches.

Put the sautéed pieces in a vessel for the oven.

Preheat oven to 200°C/400°F.

  Pheasant in Wine Sauce.JPG

For the sauce

While the oven is preheated, make the sauce.

Take a sauté pan.

Pour 3 tbsp of olive oil and put it in medium-high heat.

Add the onions and mushrooms and sauté for five minutes.

Add the garlic and continue to sauté for couple of minutes.

Pheasant in Wine Sauce.JPG

Pour the tomato, the carrots, the balsamico, the honey, the ¾ cup of wine and all the herbs and spices except the cranberries and the nuts and stir.

Let boil in medium heat for 10 minutes.

Remove from heat.

Pour the tomato sauce and the hot water over the birds and put them in the oven.

Bake for an hour at this temperature and then lower to 175°/350°F.

You bake at this temperature for another one hour.

Thirty minutes before the end throw the cranberries, the dried nuts and the 1 cup of wine.

I served them with thick macaroni, bucatoni, as we usually do in Greece, but you can accompany it with mashed potatoes or rice.

Pheasant in Wine Sauce.JPG

 

5.0 from 6 reviews

Pheasants in Wine Sauce with Bucatoni
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course

Ingredients/ Συστατικά
For the marinade
  • ½ bottle of semi-sweet Sherry wine
  • 2 garlic cloves, chopped
  • 1 onion, sliced
  • 10 all spice balls
  • 1 tbsp dried rosemary
  • 1 tsp dried thyme
  • ½ tsp cardamom
  • 2 bay leaves
For the sauce
  • 600 gr. /21 oz. tomato juice
  • 4 onions, cut in 4
  • 6 carrots, sliced
  • 3 garlic cloves, cut in two
  • 1 ¾ cup muscatel or any sweet red wine you have
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ½ tsp ground cloves
  • 2 tbsp balsamico
  • 2 tbsp honey
  • ½ tsp ginger
  • ¼ tsp cardamom
  • 500 gr. /18 oz. fresh mushrooms, sliced
  • 2 bay leaves
  • 100 gr. /3.5 oz. dried cranberries
  • 100 gr. /3.5 oz. dried nuts of different types
  • 1 cup of hot water
Two Peasants about 1 kilo/2 lb. each, cut in four pieces each
Margarine for sautéing the birds

Instructions/ Εκτέλεση
  1. Twenty four hours before cooking the birds, put all the ingredients of the marinade in a non-reactive bowl along with the birds.
  2. Put the birds in the fridge and let them stay overnight.
  3. Before cooking, take the birds out of the fridge and the marinade.
  4. Pat them dry.
  5. In a sauté pan put 3 tbsp of margarine in medium high heat.
  6. Sauté the pheasant pieces in batches.
  7. Put the sautéed pieces in a vessel for the oven.
  8. Preheat oven to 200°C/400°F.
For the sauce
  1. While the oven is preheated, make the sauce.
  2. Take a sauté pan.
  3. Pour 3 tbsp of olive oil and put it in medium-high heat.
  4. Add the onions and mushrooms and sauté for five minutes.
  5. Add the garlic and continue to sauté for couple of minutes.
  6. Pour the tomato, the carrots, the balsamico, the honey, the ¾ cup of wine and all the herbs and spices except the cranberries and the nuts and stir.
  7. Let boil in medium heat for 10 minutes.
  8. Remove from heat.
  9. Pour the tomato sauce and the hot water over the birds and put them in the oven.
  10. Bake for an hour at this temperature and then lower to 175°/350°F.
  11. You bake at this temperature for another one hour.
  12. Thirty minutes before the end throw the cranberries, the dried nuts and the 1 cup of wine.
  13. I served them with thick macaroni, bucatoni, as we usually do in Greece, but you can accompany it with mashed potatoes or rice.

45 Responses to Pheasants in Wine Sauce with Bucatoni

    1
  1. Comfort food in a pot, what more can one ask!!!

  2. 2
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  4. mjskit says:

    What a delicious looking plate of food! I love pheasant but it’s something that you don’t see much around here and if I can find it, it’s quite a expensive. I sure would like to try this dish. It looks heavenly!

  5. 4
  6. LinsFood says:

    This is so yum, perfect for the coming cold months! This is just the kind of food I love!

  7. 5
  8. Liz says:

    What a gorgeous, gourmet dish that you can make at home! Perfect for the cooler temps we’re expecting!

  9. 6
  10. grace says:

    i’ve never eaten pheasant, but i’m a fan of poultry. the sauce you’ve made, described, and depicted seems SUPER lovely!

  11. 7
  12. Un plato hermoso ,sabroso y contundente realmente espectacular,abrazos hugs,hugs.

  13. 8
  14. Candace says:

    That looks delicious, Katerina! I’ve never had pheasant before.

  15. 9
  16. This meal looks so elegant. It’s like something you’d find in a restaurant. I’ve never eaten pheasant, which surprises me when I think about it because I grew up around hunters in NY with a decent pheasant population… Now I want to give it a try!

  17. 10
  18. Delishhh says:

    Love pheasant, had it many times at restaurants but never cooked at home. Great recipe. Going to save this when i try it out at home.

  19. 11
  20. Magda says:

    Exceptional dish! I don’t think I have ever eaten pheasant but have always wanted to try it. Thanks for the recipe, Katerina!

  21. 12
  22. Beth says:

    High praise from your son, Katerina! This dish sounds terrific.

  23. 13
  24. Kate says:

    Bucatini is my favorite pasta right now.

  25. 14
  26. Oh how I wish I had a cousin like yours! I don’t know when or if I’ll ever find pheasant down here but I think this might just work with pork. What do you think? I’m going to give it at try.

  27. 16
  28. Katerina, can I come for this dinner?! :) Looks so delicious! That’s kind of meat I wouldn’t mind to eat…

  29. 17
  30. Miriam says:

    What an elegant meal in a tasty sauce!
    Miriam@Meatless Meals For Meat Eaters

  31. 18
  32. this is such a lovely meal, i bet it tastes absolutely fantastic!

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  34. Asmita says:

    This looks insanely good! Perfect for dinner!

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  36. This looks very tempting..Should be yummy…

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  38. Faith says:

    What a delicious meal! It really does look so hearty and comforting. I woke up this morning to chilly temps and this is just the sort of meal I’m craving.

  39. 22
  40. Ambreen says:

    Sounds like a flavorful dish, looks great!

  41. 23
  42. Barbara says:

    A beautiful dish, Katerina! I hope you won’t hate me forever, but I used to hunt. My grandfather had a cabin in northern Michigan and every fall weekend, up we’d go. Ducks and pheasant. I was brought up on it. We cooked both very simply but I’d love to try this. Unfortunately, unless we go to D’Artagnan, pheasant is not available.

  43. 24
  44. Sissi says:

    This succulent dish would be perfect for the rainy days we have been having here. I love pheasants and in general birds are my favourite game meat. If you really think in details about it, hunted animals have better lives than the majority of reared animals. They don’t live closed and not to mention the cages of battery chickens. For me hunting is the best way to kill animals for food and the fairest towards the animal. I know several hunters and I know hunting cannot be forbidden as long as wild spaces like forests exist and as long as animals’ number grows. Otherwise there would be too many wild animals which would get hungry, start attacking domestic cattle, chickens and even humans. I don’t know about Greece, but in France if you are a registered hunter, you are regularly obliged to hunt the surplus for example of foxes or other animals which are not edible too. I wish I had a cousin who would bring me pheasants from time to time!

  45. 25
  46. Juliana says:

    Can you believe that I never had pheasant? The look and the sound of this dish is to die for…like the sweet wine and the sauce over the pasta…yum! Today it was so gloomy that this dish would be perfect :)
    Thanks for this lovely recipe and hope you are enjoying your week Katerina!

  47. 26
  48. Wow, this looks amazing, this is something I’d totally order from the menu! Brave move with awesome results!

  49. 27
  50. Wahhh as soon as I saw the cover photo, I started to want this so bad! Looks very comforting. The spaghetti will get nice juice from the chicken and oh boy, this is a winner dinner in my house. I need to check “sweet red wine”. It’s interesting that cranberries and nuts are in this dish. I’ve never made a dish like this, but I’m very excited to try this one!

  51. 28
  52. Reeni says:

    Marinating the pheasant overnight must of made them so tender and flavorful Katerina! I never had them before but boy does this sound and look good!

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  54. Kathy says:

    Katrina, This is a marvelous looking meal! I’ve already bookmarked it…although pheasants are hard to come by unless you hunt…I could substitute cornish game hens!

  55. 30
  56. Julie says:

    This dish looks so good and it just says fall and winter. I will be bookmarking this for the next time someone gives me pheasant.

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  58. This looks ridiculously good! I agree with you about hunting, but at least you got yourself a delicious meal out of it ;)

  59. 32
  60. mia maria says:

    Η σάλτσα είναι πραγματικά εξαιρετική Κατερίνα μου! Και εγώ δε θα τη δοκίμαζα με κυνήγι αλλά και με κοτόπουλο θα πρέπει να είναι εκπληκτικό φαγητό!

  61. 33
  62. Corina says:

    I love pheasant. My dad used to shoot them so it always reminds me of home.

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  64. Wow really awesome recipe!!! I will have to try it sometime:)))

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  66. Nadji says:

    Je suis contre la chasse mais je ne dis jamais non à un bon gibier.
    Ce plat est délicieux et tes photos sont superbes et donnent faim.
    J’aime beaucoup.
    A bientôt

  67. 36
  68. WOW Katerina this looks so amazing, 5 stars. I feel awkward like you about hunting but if done the best legal way and consumed with not. Marinating game is the key.

  69. 37
  70. Susan says:

    This looks so delicious, Katerina! We have had a cool day here and there and fall is definitely in the air. This would be delicious with duck as well, I’m sure. My father used to hunt pheasants years ago but I haven’t eaten one since those days.

  71. 38
  72. Το πιάτο σου φαίνεται εξαιρετικό Κατερίνα μου! Αυτή η υπέροχη σαλτσούλα μας προκαλεί να την απολαύσουμε με άφθονο ψωμάκι, ενώ η μαρινάδα θα δίνει φανταστική γεύση στο πιάτο!
    Φιλιά πολλά!

  73. 39
  74. Joanne says:

    WHat a super hearty, perfect for fall meal!

  75. 40
  76. CCU says:

    I have never seen a pheasant dish before but it looks stunning :D

    Cheers
    Choc Chip Uru

  77. 41
  78. mari says:

    Εγώ φασιανό δεν θα βρώ Κατερίνα μου αλλά θα το φτιάξω με κοτόπουλο δεν πειράζει!!! θα γίνει νοστιμότατο σίγουρα!! Φιλιά πολλά.

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  81. divya says:

    wow drooling here…

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  83. I may have to treat myself to this spectacular dish after my trial this week!

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  85. CJ says:

    Pheasant dishes are becoming increasingly rare these days so congrats on your recipe it looks very good, thanks for posting.

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