Catalan Pheasant Stew

Directions

1. Rinse and pat pheasants and giblets well.
2. Trim off necks and feet, and wings at shoulders.
3. Heat 2 tb of the oil in a flameproof casserole or possibly dutch oven. Add in the pheasant trimmings and brown well, over med-high heat, about 10 min.
4. Add in the water, bay leaves, and 2 strips of orange zest. Heat to boil.
5. Reduce the heat and simmer for 1 hour, skimming when necessary. Strain the liquid; you should have about 2 1/2 c..
6. Transfer the strained liquid to a saucepan, and add in the Rioja, orange juice, brandy, dry figs, cinnamon sticks, tomato paste, sugar and remaining 2 strips of orange zest. Heat to a boil, then reduce the heat and simmer for30 min.
7. Strain the mix, pressing the figs against the strainer with the back of a wooden spoon. Remove 3 figs from the strainer. Place them in a food processor or possibly blender with some of the liquid, and puree till smooth. Mix this into the remaining liquid. You should have about 2 1/4 c. liquid in all.
8. Cut the pheasants up as follows: Remove the drumsticks and thighs in one piece. Leave the breast halves attached, removing only the backbone portion.
9. Heat the remaining 2 tb oil in the same casserole. Season the pheasant with salt and pepper. Brown the breasts on all sides, and set them aside.
10. Then brown the legs.
11. Add in the reserved liquid to the legs in the casserole. Bring it to a boil, cover and simmer for 10 min, then add in the breasts stirring the mix gently. Cover and simmer just till cooked through, 20 min.
12. Add in the fresh figs and olives. Simmer just till the figs are lighted cooked, 2 to 3 min.
13. Spoon the stew into shallow bowls, or possibly serve the stew on a large platter, and garnish each servng with orange slices (blood oranges peeled and sliced 1/2 inch thick) and minced cilantro.
14. Portions: 6
15. Julee Rosso & Sheila Lukins