cacciatorre
 

I've used this recipe for just about everything. From chicken to pheasant to rabbit.

2 pheasant, rabbit or 1 chicken, quartered
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
1 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano
2 Teaspoons Dried Thyme

Soak the meat in buttermilk overnight. Take out and pat dry.
Sprinkle the pieces with 1 teaspoon of each salt and pepper. Dredge them in the flour to coat lightly.

In a large heavy pan (I like cast iron for this), heat the oil over a medium-high flame. Add the meat to the pan and fry until brown, about 5 minutes per side. Transfer the meat to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and fry over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers, thyme and oregano. Return the meat to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes.

Serve over pasta.

Grew up with my mother putting all the game in the cacciatori pot and it was a real treat. Have some pheasant and rabbit in the freezer and am going to give yours a try. Thanks!

You are very welcome! I'll post a few more as I have time to do so.
also, If you have some fresh mushrooms, you can throw a few in, too.