Roasted pheasant with marinara sauce

CHICOPEE, Mass. (Mass Appeal)  Looking for an alternative to chicken?  Michael Tesoro the Owner and Chef at Ooma Tesoro’s Marinara showed us how to roast a pheasant.

Roasted Pheasant
(Fagiano Cacciatore Arrosto)

  • 1 or 2 whole pheasants (typically 3-3.5 lbs)
  • 1 sweet onion
  • 1 red pepper
  • 1 small handful of dried porcini
  • 1 small jar of marinara sauce
  • 1 tablespoon of sage
  • Salt and pepper
  • The pheasant meat is delicious and not at all gamey, unless you have an older bird. All commercially available pheasant are farm raised outside under netting and are harvested young, about 8 weeks old. While it looks similar to chicken, it’s is important to remember that it doesn’t have as much fat and thus be cognizant that you do not overcook the meat it will dry out, particularly the legs.
  • Pre-heat oven to 325. Rinse out the pheasant and its cavity. Stuff the bird with chopped onion. Pan sear the breasts and thighs quickly in a hot pan with a dab of butter. Place the bird in a oven pan. Re-hydrate the porcini mushrooms, and add to them to the bird. Add one red pepper sliced. Add marinara sauce. Add salt pepper and sage.
    Place the bird in the oven, and nearly continuously baste. Cook for approximately 30-35 minutes. Bird will be ready as soon as the legs become firm.
  • Slice the breast and thighs and drizzle the cooked red pepper and mushrooms with juice over the meat. Serve with long grain wild rice and orange lentils.

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