Ligurian pheasant

The pheasant tends to dry out a little, so it is fried with a lot of raw smoked sausage, which is traditionally chorizo ​​in Italy. White beans are the perfect complement to absorb all the flavors of meat and herbs.

Ingredients

• two pheasant carcasses;
• 50 milliliters of olive oil;
• 2 onions;
• 4 cloves of garlic;
• ½ teaspoon dried thyme;
• 2 bay leaves;
• 300 grams of raw smoked sausage;
• 400 milliliters of dry white wine;
• 500 milliliters of chicken broth;
• 400 grams of canned white beans;
• sea ​​food salt and freshly ground black pepper.

Directions

1. Preheat oven to 140 ° C.
2. In a large, ovenproof, wide-bottomed saucepan, heat a third of the oil over medium heat.
3. While the pan is heating, chop the onion, chop the garlic. Slice the sausage lengthwise, then crosswise to form large half rings.
4. Add onion, garlic, thyme and bay leaf to a saucepan with butter, fry for 10 minutes, until the onions are golden brown.
5. While the spices are cooking, in a large skillet, heat the remaining oil over high heat and fry the pheasants for 3-4 minutes, on both sides, season with salt and pepper.
6. Transfer the pheasants to a saucepan, fry the sausage in the pan for 3-4 minutes, then transfer to the pheasants.
7. Remove the pan from the heat, add a little wine, stir, and pour into the saucepan where all the food is. Add the remaining wine, top up with broth so that the products are half-covered with liquid.
8. Cover the pan with a lid or foil and place in the oven for 2 hours. Transfer the finished pheasants to a plate and leave to rest for 15-20 minutes.
9. Rinse the canned beans and microwave on medium heat for 3 minutes under the lid, strain the sauce, then cut the birds in half or quarters.
10. Arrange the pheasants on plates, add the sauce and beans, garnish with sausage slices and serve with bread or tortillas.