Aromanian-style Pheasant with Aromatic Herbs

Ingredients

In this adaptation of Fagiano alla milanese to Aromanian cuisine, we incorporate traditional Aromanian herbs and spices to enhance the flavors of the dish. Additionally, we adjust the cooking techniques to suit the Aromanian culinary traditions, ensuring a perfect balance of flavors and textures. We alse have the original recipe for Fagiano alla milanese, so you can check it out.

• 1 pheasant, cleaned and quartered 1 pheasant, cleaned and quartered
• 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 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 42g
• Fiber: 1g
• 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 golden brown.
3. 3.
   Add the pheasant pieces to the skillet and cook until browned on all sides.
4. 4.
   Sprinkle the paprika, dried thyme, dried oregano, dried rosemary, salt, and pepper over the pheasant. Stir well to coat the meat evenly with the spices.
5. 5.
   Pour the chicken broth into the skillet and bring to a simmer. Cover the skillet and transfer it to the preheated oven.
6. 6.
   Bake for 45 minutes to 1 hour, or until the pheasant is cooked through and tender.
7. 7.
   Remove the skillet from the oven and drizzle the lemon juice over the pheasant.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Pheasant — Ensure the pheasant is properly cleaned and quartered before cooking to remove any excess fat or feathers.

Tips & Tricks

• For a more intense flavor, marinate the pheasant in the herb and spice mixture for a few hours before cooking.
• Serve the Aromanian-style Pheasant with roasted vegetables or creamy polenta for a complete and satisfying meal.
• Adjust the seasoning according to your taste preferences, adding more herbs or spices if desired.
• Make sure to baste the pheasant with the cooking juices occasionally to keep it moist and flavorful.
• Leftovers can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Serve the Aromanian-style Pheasant hot, garnished with fresh parsley. Accompany it with a side of roasted vegetables or creamy polenta for a well-rounded and satisfying meal.

Presentation advice

Arrange the tender pheasant pieces on a serving platter, drizzle with the cooking juices, and garnish with fresh parsley. Serve alongside the chosen side dish for an appealing and appetizing presentation.