Pheasant Stewed with Dried Fruits and Vinegar

Pheasant is like an extreme version of chicken, with tough legs that must be cooked for considerably longer than tender breasts. This easy sweet-and-sour recipe takes that into account. Serve it on a bed of barley, orzo, or rice. Use any dried fruit you like here.

12 dried apricots

12 pitted prunes

2 tablespoons extra virgin olive oil

1 pheasant, 2 to 3 pounds, cut into serving pieces

Salt and freshly ground black pepper

1 cup sliced onion

1 tablespoon chopped garlic

2 cups chicken, beef, or pheasant stock or water

2 tablespoons sherry vinegar or wine vinegar

Chopped fresh parsley leaves for garnish

• If the fruit is especially dry, soak it in warm water to cover for 10 to 20 minutes; if it’s moist enough to eat, don’t bother.
• Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When hot, begin browning the pheasant pieces. Turn them frequently and regulate the heat so that they do not burn. Sprinkle the pieces with salt and pepper as they cook. When they are nicely browned, transfer to a plate.
• Turn the heat down to medium and add the onion to the pan; cook, stirring occasionally, for 2 or 3 minutes.
• Add the garlic and cook for 30 seconds more. Add the stock, fruit (drain it first, if necessary), and vinegar. Turn the heat up to high and bring to a boil. Return the pheasant to the pan, turn the heat down to low, and cover.
• After 20 minutes, check the breast pieces; when they are done (cooked through but still tender), transfer them to a warm plate; cover loosely with aluminum foil. Continue to cook the legs until tender, another 20 to 30 minutes.
• If the sauce is watery, turn the heat to high and cook, stirring and scraping the bottom of the pan, until the liquid is reduced by about half. When done, return the breast pieces to the skillet and reheat them. Garnish with parsley and serve

MAKES: 2 to 4 servings

TIME: About 1 hour