Roasting Oven Environment
- 1 pheasant cut into 8 pieces
- ¼ cup olive oil
- Salt and Pepper
- 1 red onion, medium dice
- 2 stalks celery, medium dice
- 2 carrots, medium dice
- 3 sprigs of parsley, left whole
- 1 cup Vin Santo
- 1 can San Marzano Tomatoes, whole/peeled
- 1/4 cup black olives, oiled cured
- 3 cups chicken stock
Rinse pheasant pieces, dry well and season with salt and pepper.
Place roasting pan in oven and heat. Pour olive oil into heated pan, add pheasant pieces and brown well.
When browned, add diced onion, celery, carrots and parsley. Cook for about 10 minutes or until lightly brown and softened.
Add Vin Santo and reduce by half. Add tomatoes and black olives and heat through. Add chicken stock as needed to cover pheasant by 1/3. Cover and cook until meat is tender and falls easily from the bone, about 1 hour. Taste and adjust salt and pepper to taste.