Tonight we dined on Basque Pheasant prepared in the Schlemmertopf, our German clay pot cookware. We blogged about clay pot cooking last month and have been experimenting with various recipes over the last month. Lisa remembered a recipe for pheasant that I found in my wild game cookbook last year and asked if we could try it in the Schlemmertopf.
The pheasant was a result of the autumn hunt, but you could try this with game hens too. The recipe turns out quite well with a slight modification for the clay pot.
Basque Pheasant – The Basque region is in the southern part of France, adjoining Spain; Basque cooking reflects both French and Spanish influence. Serve this dish with noodles or brown rice, and a spinach salad.
2 -4 pheasants, cut up or whole
1/3 to 2/3 cup packed brown sugar (adjust depending on the number of birds used)
3/4 cup white wine
1/2 to 3/4 cup olive oil (adjust depending on the number of birds used)
1/2 cup brown rice vinegar
1 cup pitted medium prunes
1 cup pitted medium Spanish green olives (not stuffed – kalamata olives are a good substitute)
1/4 to 1/2 cup capers, with liquid
3-4 cloves garlic, minced
2 bay leaves
2 tablespoons snipped fresh parsley (or more if desired)
2 tablespoons dried basil leaves
1 cup crimini mushroooms
Arrange pheasants in a glass casserole. In a medium bowl, combine brown sugar, wine, oil, and vinegar; stir to mix. Add remaining ingredients. Stir to
combine. Pour mixture over pheasant pieces; cover the dish with plastic wrap. Refrigerate for at least 6 hours or overnight, turning pheasants a couple times.
Place the pheasant in the Schlemmertopf (or Römertopf) and pour the marinade over the top. Cover and place the Schlemmertopf in the oven at 425 degrees F for one hour. Transfer pheasant, olives, and prunes to platter with slotted spoon if desired.
You will be surprised at the flavor of this recipe. It will delight your taste buds with a sweet and tangy experience. Somehow the combination of ingredients produce a true surprise that even your kids may enjoy!
Do you have a favorite bird recipe that you think we should try in the Schlemmertopf? Please share it in the comments. If you don’t have the clay pot cookware, you can make the same recipe by baking it in your casserole dish for an hour at 350 F. If you try it, please comment back as we’d love to hear what you think.
Hi B & L,
This recipe sounds so good! I remember my mother cooking pheasant and it was good but your recipe sounds so tasty. Clay Pot cooking is extremely healthy cooking. So glad you are experimenting with your Schlemmertopf cookware and enjoying the food.
It’s a great gift mom. Thanks for giving it to us and introducing us to new adventures!
Is the Basque in France the same as Basque in Spain? Also wondering if the clay pot is similar to the Tagine used in Africa.
BTW, the meal looks AMAZING.
Hi Shanti, yes the Basque region spans both France & Spain. There are three regions located on the French side of the border. The clay pot is similar to the Tagine – excellent reference!
The difference is that there isn’t additional liquid added to the Schlemmertopf. In the Tagine, the pot contents are braised in added broth, marinades and liquids. Typically, the Schlemmertopf operates without that. Instead the top of the clay pot is immersed in cold water and then the covered pot is placed in a cold oven. Then the oven is turned on and the water that is soaked into the top turns to steam and cooks the food. I like your reference about the Tagine since the Basque Pheasant relies on the marinade, braising it in this African tradition may allow a true slow-cook approach.
Do you guys have one? Maybe we could try it out? Let us know!
We do not have a tagine, its on the wish list. Maybe for Valentines Day 😉
Santa brought me a food processor. That is our next adventure. If you have ideas for Cuisinart meals, please share!
We use our food processor for slicing, chopping, bagging and freezing veggies from our CSA share. Then we put those veggies into homemade soups, stews and stir fry.