Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
- 2 pheasants, plucked, cleaned
- 1 cup extra virgin olive oil
- 3 cloves garlic, peeled and halved
- 2 bay leaves
- 2 whole cloves
- 4-5 small carrots, peeled and sliced
- 6 whole peppercorns
- 1/2 cup vinegar
- 2 cups water
- salt to taste
Preparation:
Serves 2-4 as a first course or tapa and 2 as a main course.
Cut each of the pheasants into small pieces – about 2 inches.
In a large frying pan, pour the olive oil to heat. When oil is hot enough, brown the pieces of pheasant on all sides. Then, transfer them to a pressure cooker. Leave the oil in the pan.
Add the garlic, bay leaves, peppercorns and cloves to the frying pan with oil and stir on low heat for 2 minutes. Add the vinegar and water and stir for about 1 minute. Remove from heat and pour mixture over pheasants. If the pheasants are not completely covered with the sauce, add enough water to cover.
Seal pressure cooker and heat on high until pressure is high. Cook on high pressure for 15 minutes. Remove from heat and allow pressure to release naturally. This will take 5-10 minutes. Salt to taste.
Note: If pheasants are not tender enough, allow them to simmer a few minutes on low heat.
Once the pheasants are cooked, serve them hot as a first or main course with fried potatoes. If you prefer, allow the pheasants to cool and serve them as a tapa. In fact, you can cover tightly and store overnight in the refrigerator for more flavor. Hot or cold, serve with a baguette.
