Pheasant with Black Olives
| Yield: | 8 Servings |
| Categories: | Wild game, Poultry |
| 4 | Pheasants | |
| MARINADE | ||
| 2 | c | Zinfandel |
| 3 | lg | Shallots, peeled, thinly sliced |
| 5 | Garlic cloves, peeled, thinly sliced | |
| 1/2 | bn | Fresh thyme |
| 3 | Bay leaves, cracked | |
| 1 | tb | Juniper berries |
| SAUCE | ||
| Bones from the pheasants | ||
| 4 | tb | Olive oil |
| 1 1/2 | md | Size unpeeled onions, quartered |
| 1 1/2 | Heads of garlic | |
| Two 750 milliliter bottles Zinfandel | ||
| 3 | qt | Strong chicken stock |
| 6 | oz | Black olives (preferably kalamata), pitted |
| 3 | Roma tomatoes, peeled, seeded, chopped | |
| Salt and pepper, to taste |
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