Catalan Pheasant Stew
| Yield: | 1 Servings |
| Categories: |
| 4 | sm | Pheasants (1 - 1/4 lbs) |
| 4 | tb | Olive oil |
| 6 | c | Water |
| 3 | Bay leaves | |
| 4 | Strips orange zest | |
| 2 | c | Rioja wine |
| 1/4 | c | Orange juice - fresh |
| 1/4 | c | Brandy, prefer Spanish |
| 6 | Figs, dried, quartered | |
| 1 | Cinnamon stick, 3- 4 inches | |
| 1 | tb | Tomato paste |
| 1 | ts | Sugar |
| Salt | ||
| Pepper | ||
| 8 | Figs, fresh | |
| 12 | lg | Green Greek or Italian olives |
| 2 | Oranges, prefer blood | |
| 1/4 | c | Cilantro (fresh coriander) |
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