Pan roasted pheasant, or quail 1964 italian (recipe)

Pan roasted pheasant, or quail 1964 italian (recipe)
Name	Pan roasted pheasant, or quail 1964 italian
Ingredients	Quail • Pheasants • Olive oil • Pancetta • Onions • Garlic cloves • Marjoram • Oregano • Flat leaf parsley • Fresh basil leaves • Brandy • Dry white wine • Water
Cooktime (in hours)	0.583333333
Preptime (in hours)	0.083333333
Totaltime (in hours)	0.666666666
Keto friendliness	Keto friendly
Calories	310.9
Fat	21.8
Protein	21.1
Carbohydrate	2.4
Fiber	0.6
Net carbohydrates	1.8
Sugar	0.5
Saturated fat	4.8
Cholesterol (mg)	79.3
Sodium	72.1
Servings	6
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC

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Pan roasted pheasant, or quail 1964 italian (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.

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Pan roasted pheasant, or quail 1964 italian (recipe)

1. Rinse and pat dry birds.
2. Trim away dark skin around neck area.
3. Heat oil in a skillet Add birds and slowly saute on three sides, leaving one side not done.
4. Takes about 10 minutes.
5. Sprinkle with salt and pepper as they cook, just lightly.
6. Pour off all fat.
7. Add the diced pancetta, and onion, and cook 5 minutes more, and now brown the last side also.
8. Sprinkle with garlic and herbs.
9. Stir in brandy, stock.
10. Cook 4 minutes uncovered over med.
11. heat.
12. Scraping all the bits off the bottom of pan.
13. Lower heat to low cover the pan and cook 8 more minutes.
14. Add the wine turning the birds over to moisten all.
15. Cover pan and cook another 5 minutes, then add the water and cover until legs move easily.
16. and done, another 10 minutes.
17. Serve and sprinkle with additional cooked pancetta bits, fresh parsley, and all the juices poured over tops.
    
    Food tags
    Meat,

Pan roasted pheasant, or quail 1964 italian (recipe) details

Time:
Prep Time in Hours and Mins:40M

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