As we know, cacciatora in Italian means it was prepared in the style of the hunter's wife. So I figured this is probably slightly more authentic than using chicken! The recipe I followed closely matched this one with a few alterations:
Obviously, I used cubed pheasant meat in place of the chicken. I would guess there was about a pound and a half of meat on the bird. Red wine was substituted for white. I added a chopped red bell pepper. There was no fresh thyme on hand, so I opted for perhaps a teaspoon of an Italian seasoning blend. And, I forgot to add the bay leaves! :) Otherwise, everything else is as the recipe stated.
What a luxurious dish! The pheasant was tender and flavorful, and the sauce quite thick and rich. Served over some pasta, it made for a lovely fall meal.
