Catalan Pheasant Stew

Name: Catalan Pheasant Stew
Yield: 6 portions
Cuisine: Spain
Ingredients: 6 cups water; 4 tablespoons olive oil; 4 strips of orange zest; 3 bay leaves; 4 small pheasants (about 1 to l¼ pounds each), with their giblets, well rinsed and patted dry; 4 small pheasants (about 1 to l¼ pounds each), with their giblets, well rinsed and patted dry; 1 tablespoon tomato paste; 1 cinnamon stick, 3 to 4 inches; Salt and freshly ground black pepper, to taste; 1 teaspoon sugar; ¼ cup fresh orange juice; 2 cups Rioja wine, such as Marques de Riscal; 6 plump dried figs, quartered; ¼ cup Spanish brandy; 2 oranges, preferably blood oranges, peeled and cut into ½-inch-thick slices; 2 oranges, preferably blood oranges, peeled and cut into ½-inch-thick slices; ¼ cup chopped cilantro (fresh coriander); Salt and freshly ground black pepper, to taste; 8 fresh figs; 12 large green Greek or Italian olives; 12 large green Greek or Italian olives

Preparation info

6
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Dried fruits and olives are essential ingredients in the fine cooking of Spain, and Catalonia is rich with game birds. We’ve combined these intriguing flavors with Rioja wine and Spanish brandy in a long-simmering dish with an accent of orange.

Ingredients

4 small pheasants (about 1 to l¼ pounds each), with their giblets, well rinsed and patted dry
4 t

Europe
Spain
Mediterranean
Gluten-free

Method

Trim off the pheasants’ necks and feet, if attached, and the wings at the shoulder.
Heat 2 tablespoons of the oil in a flameproof casserole or dutch oven. Add the pheasant trimmings and brown well, over medium-high heat, about 10 minutes.
Add the water, ba