Pheasant with Black Olives

Name: Pheasant with Black Olives
Yield: 8 servings
Ingredients: 4 Pheasants Marinade; 2 cup Zinfandel; 3 Lg Shallots Peeled Thinly Sliced; 5 Garlic Peeled Thinly Sliced; 1/2 Bn Fresh Thyme; 3 Bay Leaves Cracked; 1 tablespoon Juniper Berries Sauce Bones From The Pheasants; 4 tablespoon Olive Oil; 1 1/2 Md Size Unpeeled Onions Quartered; 1 1/2 head Garlic Two Bottles Zinfandel; 3 quart Strong Chicken Stock; 6 ounce Black Olives Pitted; 3 Roma Tomatoes Peeled Seeded Chopped Salt And Pepper

Pheasant with Black Olives is a home-style recipe made with Pheasants Marinade, Zinfandel, Lg Shallots Peeled Thinly Sliced, Garlic Peeled Thinly Sliced, Bn Fresh Thyme, and Bay Leaves Cracked. Serves 8.

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Ingrediënten

4
2 cup
3
5

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Bereiding (voorbeeld)

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

Leave wings attached.

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