Ingredients
- 1 pheasant, cut into pieces
- 1 glass Vernaccia di San Gimignano
- 1 glass broth
- 1 lemon (zest and juice)
- 2 garlic cloves
- 1 carrot
- 1 celery stalk
- 1 onion
- 2 sage leaves
- 1 sprig rosemary
- Extra virgin olive oil
- Salt to taste
- Black pepper to taste
Method
Prepare the marinade
Finely chop the carrot, celery, onion, garlic, sage, and rosemary.
Add lemon zest and juice, olive oil, salt, and pepper.
Marinate
Place the pheasant pieces in a bowl and coat with the marinade.
Cover and let rest for about 3 hours.
Start cooking
Transfer everything into a casserole and cook over medium heat for about 15 minutes.
Deglaze and simmer
Add the Vernaccia wine and let it evaporate.
Pour in the broth and continue cooking for about 30 minutes, until the sauce reduces.
Serving
Serve hot with its cooking juices.
Perfect paired with a structured white wine like Vernaccia di San Gimignano.