Method:
Preheat the oven to 350F.
Season and brown both sides of the legs in a dutch oven over medium high heat.
Add garlic, rosemary, bay leaves and stock. Add additional stock or water as needed to almost cover the meat. Cover and bring to a simmer, place in the preheated oven.
Cook for about 2 hours or until fork tender. Remove from the oven and allow it to cool enough to handle.
Shred the meat from the bones, set aside.
In a large sautee pan over medium heat, add about ¼ cup of evoo, garlic and anchovies. Stir and cook until fragrant and garlic is tender, about 3 minutes. Add in drained tomatoes and stir, cook for another 5-8 minutes until incorporated and semi sticky. Add in olives, capers and red pepper, cook for another minute. Fold in pheasant, heat until warm and toss with pasta.
I like to add a little parmesan to the final dish, a little deviation from the traditional dish, but hey, pheasants aren’t a traditional addition to puttanesca either.
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