Fagiano alla Ghiotta with Roasted Vegetables

Ingredients

• 1 whole pheasant (about 2 pounds / 900g) 1 whole pheasant (about 2 pounds / 900g)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (480ml) canned crushed tomatoes 2 cups (480ml) canned crushed tomatoes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• For the roasted vegetables: For the roasted vegetables:
• 2 potatoes, peeled and cut into chunks 2 potatoes, peeled and cut into chunks
• 2 carrots, peeled and cut into chunks 2 carrots, peeled and cut into chunks
• 1 red bell pepper, seeded and sliced 1 red bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced 1 yellow bell pepper, seeded and sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the pheasant to the skillet and brown it on all sides.
4. 4.
   Pour in the red wine and let it simmer for a few minutes to cook off the alcohol.
5. 5.
   Add the crushed tomatoes, dried oregano, dried thyme, salt, and pepper. Stir well to combine.
6. 6.
   Transfer the pheasant and sauce to a roasting pan. Cover the pan with foil and place it in the preheated oven.
7. 7.
   In a separate baking dish, toss the potatoes, carrots, bell peppers, and zucchini with olive oil, salt, and pepper.
8. 8.
   Place the baking dish with the vegetables in the oven alongside the roasting pan.
9. 9.
   Roast both the pheasant and vegetables for about 45 minutes, or until the pheasant is cooked through and the vegetables are tender and caramelized.
10. 10.
    Remove the foil from the roasting pan and continue to cook for an additional 10 minutes to allow the skin of the pheasant to crisp up.
11. 11.
    Once cooked, remove the pheasant from the oven and let it rest for a few minutes before carving.
12. 12.
    Serve the roasted pheasant with the sauce and the roasted vegetables on the side.

Treat your ingredients with care...

• Pheasant — Make sure to marinate the pheasant for at least 2 hours to allow the flavors to penetrate the meat and enhance its tenderness.

Tips & Tricks

• If pheasant is not available, you can substitute it with chicken thighs or breasts.
• For a richer flavor, you can add a splash of balsamic vinegar to the sauce.
• Serve the dish with a side of crusty bread to soak up the delicious sauce.
• Feel free to customize the roasted vegetables based on your preferences and seasonal availability.
• Leftovers can be used to make a delicious sandwich or added to a salad for a quick and flavorful meal.

Serving advice

Serve the Fagiano alla Ghiotta with roasted vegetables on a large platter. Place the carved pheasant in the center and spoon the sauce over it. Garnish with fresh herbs such as parsley or basil for an added touch of freshness.

Presentation advice

Arrange the roasted vegetables in an attractive manner around the carved pheasant. Drizzle some extra sauce over the vegetables for a beautiful presentation. Sprinkle some freshly chopped herbs on top for a pop of color.