Pheasant Civet Recipe

Cooking Instructions

1. 1

   Prepare the Pheasant

   Heat olive oil in a large pot over medium heat. Add the pheasant pieces and sear them until browned on all sides. Remove from the pot and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

3. 3

   Deglaze the Pot

   Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer for about 5 minutes.

4. 4

   Add Stock and Seasonings

   Return the pheasant to the pot along with the chicken stock, bay leaves, thyme, salt, and pepper. Bring to a gentle boil.

5. 5

   Simmer the Dish

   Reduce the heat to low, cover, and let it simmer for about 1 hour, or until the pheasant is tender.

6. 6

   Finish the Sauce

   Once cooked, remove the pheasant pieces and keep warm. Increase the heat to medium-high to reduce the sauce for about 10-15 minutes. Stir in butter for richness.

7. 7

   Serve

   Return the pheasant to the pot to coat with sauce. Serve hot, garnished with chopped parsley.