Pheasant with Black Olives
4 Pheasants 3 lg Shallots, peeled, thinly -sliced 5 Garlic cloves, peeled, -thinly sliced...
Ingredients
- 4pheasants
- 3large shallots, peeled, thinly
- 3bay leaves, cracked
- 1tbsp juniper berries
- 11/2 md size unpeeled onions,
- 6ozblack olives (preferably
Directions
- 1
4 Pheasants ----------------------------------MARINADE---------------------------------- 2 c Zinfandel 3 lg Shallots, peeled, thinly -sliced
- 2
Scrape the knife down the side of the breast bone and the rib cage to remove meat from the bone
- 3
Leave wings attached
- 4
Slit the skin between the knee and top of the breast, then slip it around to the small of the back
- 5
Force the knee down, and soon you will see the ball joint where the leg-thigh meets the small of the back, Cut through the knee joint
- 6
Run tip of knife along both sides of remaining thigh bone and pull away from the meat
- 7
A boneless thigh portion, skin-on and rather square shaped, and a skin-on boneless breast with wing attached remain
- 8
Reserve bones for stock