Pheasant with Black Olives

Name: Pheasant with Black Olives
Yield: 8.0
Ingredients: 4.0 Pheasants Marinade; 2.0 cup Zinfandel; 3.0 Lg Shallots Peeled Thinly Sliced; 5.0 Garlic Peeled Thinly Sliced; 0.5 Bn Fresh Thyme; 3.0 Bay Leaves Cracked; 1.0 tablespoon Juniper Berries Sauce Bones From The Pheasants; 4.0 tablespoon Olive Oil; 1.5 Md Size Unpeeled Onions Quartered; 1.5 head Garlic Two Bottles Zinfandel; 3.0 quart Strong Chicken Stock; 6.0 ounce Black Olives Pitted; 3.0 Roma Tomatoes Peeled Seeded Chopped Salt And Pepper To Taste

Pheasant with Black Olives — a community recipe on Potlikkr.

🍽 Serves 8.0

🍽️

Ingredients

4.0 Pheasants Marinade
2.0 cup Zinfandel
3.0 Lg Shallots Peeled Thinly Sliced
5.0 Garlic Peeled Thinly Sliced

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Method (preview)

1
To remove breast meat and thighs from pheasants, cut down each side of the
2
ridge of the breastbone with a boning knife. Scrape the knife down the side

of the breast bone and the rib cage to remove meat from the bone. Leave

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