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Fagiano in Salmi (Salmi of Pheasant)
Serves: 6

2 pheasants, gutted
2 ounces butter
1 ounce lard
2 fresh sage sprigs
4 bay leaves
2 fresh rosemary sprigs
10 cloves
2 cinnamon sticks
10 juniper berries
salt and freshly ground pepper
pheasant liver, chopped
2 garlic cloves, chopped
4 tablespoons chopped parsley
4 anchovy fillets
4 tablespoons flour
4 tablespoons Marsala

Roast the pheasant at 350F for 65 minutes. Transfer a portion of
the drippings to a large skillet. Brown the pheasant in the drippings,
butter and lard, with the sage, bay leaves, rosemary, cloves,
cinnamon and juniper berries. Salt and pepper to taste. Add the
pheasant liver, garlic, parsley and anchovies. Cook for a few more
minutes over moderate heat. Put the sauce through a sieve.

Put the sauce back in the pan with the pheasant, adding a little
flour if it is very runny. Add the Marsala and simmer for a few
minutes.

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2 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Henry and Prue, June 20, 2004 - 09:57 PM
Reviewer: Henry from Australia
My sweetheart and I substituted cranberries for juniper berries, and chicken liver for pheasant liver, otherwise to the tee. We were dubious about the instruction to simply begin by baking the pheasant, sans any garnish or flavour, however we followed the recipe to the tee and the bird was wonderfully tender, even the breast, and the sauce provided a complex, though wonderfully balanced of flavour. Highly recommend this recipe

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