Greek Pheasant Pasta

Name: Greek Pheasant Pasta
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Greek
Ingredients: 1 pheasant, (cut into serving pieces); Salt; 2 tablespoons olive oil; 1 cup chopped yellow or white onion; 1 carrot, (peeled and chopped); 1 celery stalk, (chopped); 4 garlic cloves, (minced); 4 tablespoons tomato paste; 1 cup red wine ((use Mavrodaphne, a Greek sweet wine, if you can get it)); 1 tablespoon fresh thyme; 1 tablespoon fresh rosemary; 4-6 sage leaves, (chopped); 1 tablespoon dried oregano ((Greek, if possible)); 1 cinnamon stick; 1/3 cup red wine vinegar; 1-2 tablespoons mustard; About 3-5 cups water ((see below)); 1 pound dried spaghetti; 8-10 dates, (pitted and chopped roughly); 1/3 cup golden raisins ((optional)); 1/2 cup pine nuts, (toasted); 1/2 cup chopped fresh parsley, (mint, fennel fronds or a combination of the three)

Instructions

Prep:20minCook:1h 30min

I started my tour through Michael Psilakis' game recipes with this pheasant dish because I had a shot-up bird that couldn't be roasted. When I read the ingredients for this spaghetti recipe, I was hooked. It's so... medieval. It seems like a throwback dish to the Byzantine Empire or something. There is a sweet-and-sour thing going on here, with lots of herbs and shredded pheasant bits. Holly and I just couldn't stop eating it: We ate a four-person portion between the two of us. Don't be scared off by the long list of ingredients here -- none are hard to find in a normal supermarket. And if you don't have pheasants, use partridges, chicken or turkey.

Updated at: Thu, 21 Nov 2024 18:05:45 GMT