Fagiano alla Contadina: Pheasant, Farmer Style

• 2 small pheasants
• 2 tablespoons lardo or fat back
• 1 onion, diced
• 4 sage leaves
• 2 bay leaves
• 3 cloves garlic, chopped
• 2 rosemary branches
• 1 (16-ounce) can peeled tomatoes and their juices, crushed by hand
• 1 ladle chicken stock (see attached)
• 8 slices pancetta
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley

1. Quarter the birds and season with salt and pepper.
2. In a 14 to 16-inch skillet, heat the lardo over high heat.
3. Sear the poultry on all sides, then remove to a plate and reserve.
4. Add the onion, sage, bay leaves, garlic, and rosemary and cook over high heat 5 minutes.
5. Add the stock and tomatoes, bring to a boil, and return the poultry to the pan, each piece wrapped in pancetta (secure with a toothpick if necessary).
6. Reduce to a simmer and cook, uncovered, 30 minutes, or until juices run clear from a piece of the bird.
7. Remove bird pieces to a serving platter, check sauce for seasoning, stir in parsley and spoon over pieces.

pheasants, back, onion, sage, bay leaves, garlic, rosemary branches, tomatoes, chicken, pancetta, salt, parsley

Taken from www.foodnetwork.com/recipes/mario-batali/fagiano-alla-contadina-pheasant-farmer-style-recipe.html (may not work)