Fagiano

Deutsch: Fasan, Español: Faisán, Português: Faisão, Français: Faisan, Italiano: Fagiano

Fagiano in the food context is the Italian term for pheasant, a widely recognized game bird that is edible and consumed in many European cuisines, particularly during the autumn and winter hunting seasons. It is prized for its lean, dark, and flavorful meat which is more robust than chicken but generally milder than other game birds like grouse.

Fagiano is pronounced "fah-jah-noh"

Definition and General Significance

Fagiano is a traditional game food, often featured in classic, hearty recipes:

1. Type of Meat: Pheasant meat is lean and low in fat. It is darker than commercial chicken or turkey and has a subtle, earthy, or gamey flavor that is generally appreciated as delicate compared to deeply gamey meats.

2. Seasonality: Pheasant is primarily available during the game season (typically October through January), making it a festive or seasonal centerpiece. Farm-raised pheasant is available year-round but is often less flavorful than wild birds.

3. Preparation Challenge: Due to its low fat content, pheasant can easily dry out if overcooked, necessitating moist cooking methods like braising, roasting with basting, or wrapping in bacon/pancetta.

Important Aspects to Consider

Cooking pheasant requires techniques to ensure moisture and tenderness:

• Larding/Barding: Because the breast is lean, it is common practice to lard (insert fat into the meat) or bard (wrap the breast in strips of bacon, pancetta, or salt pork) before roasting to keep the meat moist.

• Roasting Temperature: Pheasant is typically roasted at moderate temperatures, often around 180 °C (350 °F), until the internal temperature reaches approximately 71 °C (160 °F) in the thickest part of the breast.

• Flavor Pairings: Its distinct flavor pairs excellently with robust, autumnal ingredients such as apples, grapes, wild mushrooms, juniper berries, chestnuts, and red wine.

Popular Recipe: Fagiano in Salmì (Pheasant Braised in Red Wine)

Fagiano in Salmì is a classic Italian preparation where the bird is braised slowly in a rich red wine sauce, a method that perfectly prevents the meat from drying out.

Ingredients

Instructions

1. Marinate (Osmotic Infusion): Place the pheasant pieces in a large bowl with the red wine, chopped onion, bay leaf, cloves, and juniper berries. Cover and refrigerate for 6 to 12 hours.

2. Prepare the Meat: Remove the pheasant pieces from the marinade, reserving the liquid and aromatics. Pat the meat pieces completely dry and lightly dust them with flour (this helps thicken the sauce later).

3. Sear the Meat: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pheasant pieces on all sides until well browned. Remove the seared meat and set it aside.

4. Sauté Aromatics: Add the butter, diced carrot, and celery to the pot. Sauté for about 5 minutes until softened. Add the reserved marinade aromatics (onion, spices) and cook for another minute.

5. Braise: Pour the reserved red wine marinade into the pot, scraping the bottom to deglaze the pan. Bring to a boil, then reduce the heat to low. Return the seared pheasant pieces to the pot. The liquid should mostly cover the meat.

6. Simmer: Cover the pot and let the pheasant braise gently (simmer) for 1.5 to 2 hours, or until the meat is fork-tender. Season with salt and pepper to taste.

7. Serve: Remove the pheasant pieces. If the sauce is too thin, increase the heat and reduce the liquid slightly. Serve the pheasant immediately with the rich salmì sauce spooned over the meat. Polenta or mashed potatoes are traditional accompaniments.

Related Terms

• Game Meat

• Larding/Barding

• Braising (Braise)

• Ragù (Stew)

Articles with 'Fagiano' in the title

• Carne di fagiano: Carne di fagiano is the Italian term for pheasant meat, flesh of a pheasant, a Wild game bird . . .

Summary

Fagiano is the Italian term for pheasant, an edible game bird with lean, dark, and subtly gamey meat, traditionally consumed during the hunting season. It is prized in European cuisine but requires moist cooking techniques to prevent drying out. A popular recipe is Fagiano in Salmì (Pheasant Braised in Red Wine), which uses marination and long, slow braising to tenderize the meat and create a rich, savory sauce.

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