Title: Catalan pheasant stew
 Categories: None
      Yield: 1 Servings
 
      4 sm Pheasants (1 - 1/4 lbs)
      4 tb Olive oil
      6 c  Water
      3    Bay leaves
      4    Strips orange zest
      2 c  Rioja wine
    1/4 c  Orange juice - fresh
    1/4 c  Brandy, prefer Spanish
      6    Figs, dried, quartered
      1    Cinnamon stick, 3- 4 inches
      1 tb Tomato paste
      1 ts Sugar
           Salt
           Pepper
      8    Figs, fresh
     12 lg Green Greek or Italian
           -olives
      2    Oranges, prefer blood
    1/4 c  Cilantro (fresh coriander)
 
  Rinse and pat pheasants and giblets well.
  
  Trim off necks and feet, and wings at shoulders.
  
  Heat 2 tb of the oil in a flameproof casserole or dutch oven.  Add the
  pheasant trimmings and brown well, over med-high heat, about 10
  minutes.
  
  Add the water, bay leaves, and 2 strips of orange zest.  Heat to boil.
  Reduce the heat and simmer for 1 hour, skimming when necessary.
  Strain the liquid; you should have about 2 1/2 cups.
  
  Transfer the strained liquid to a saucepan, and add the Rioja, orange
  juice, brandy, dried figs, cinnamon sticks, tomato paste, sugar and
  remaining 2 strips of orange zest. Heat to a boil, then reduce the
  heat and simmer for
       30    minutes.
  
  Strain the mixture, 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 blender with some of the liquid, and puree
  until smooth.  Mix this into the remaining liquid.  You should have
  about 2 1/4 cups liquid in all.
  
  Cut the pheasants up as follows:  Remove the drumsticks and thighs in
  one piece.  Leave the breast halves attached, removing only the
  backbone portion.
  
  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. Then brown the legs.
  
  Add the reserved liquid to the legs in the casserole.  Bring it to a
  boil, cover and simmer for 10 minutes, then add the breasts stirring
  the mixture gently.  Cover and simmer just until cooked through, 20
  minutes.
  
  Add the fresh figs and olives.  Simmer just until the figs are lighted
  cooked, 2 to 3 minutes.
  
  Spoon the stew into shallow bowls, or serve the stew on a large
  platter, and garnish each servng with orange slices (blood oranges
  peeled and sliced 1/2 inch thick) and chopped cilantro.
  
  Portions: 6 Source: The New Basics Cookbook
  :       Julee Rosso & Sheila Lukins