The Dish: Sage & Prezza -- Braised Pheasant

The Chefs: Anthony Susi & Anthony Caturano
The Restaurants: Sage in the South End & Prezza in the North End
The Dish: Braised Pheasant

Braised Pheasant with Faro, Escarole & Chestnuts
(Serves 4)

INGREDIENTS:
6 pieces of cut pheasant sections
1 shallot, diced
1 qt chicken stock
2 cups of faro, blanched
1 small head escarole, blanched & chopped
8 roasted & peeled chestnuts
1 thyme sprig
2 sage leaves
Kosher salt
2TB unsalted butter

METHOD:
• Sear the pheasant meat in a large skillet until golden brown,
remove from the pan, set aside. Add the shallots and butter to the
pan and sauté until translucent.
• Add the faro to the pan along with the escarole. Add the
chicken broth, herbs and chestnuts. Place the pheasant back in the
pan, season with salt and braise in the oven at 400º for 30 minutes
or until the meat is tender

Prezza
617) 227-1577
24 Fleet St.
Boston, MA 02113

Sage
617-248-8814
1395 Washington Street
Boston, MA 02118

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