2 pheasants (about 3 pounds each)
Stock (see recipe) Crispy bread crumbs (see recipe)
Salt and pepper
1 small onion (8 ounces), coarsely chopped
1 small carrot (3 ounces), coarsely chopped
1 celery rib (2 ounces), coarsely chopped
1 tablespoon tomato paste
Molasses glaze (see recipe)
Leeks (see recipe)
On the first day:
Combine ingredients for marinade (wine through bay leaves) in a medium container and set aside.
Break down pheasants (or ask your butcher to): Remove wings and reserve for stock. Remove legs. (Optional: separate leg and thigh; thighs can be reserved for another purpose). Remove breasts from rib cage, keeping wing bone attached. Save bones for stock.
Place breasts and legs in marinade, cover and refrigerate overnight.
Prepare stock and crispy bread crumbs. (See recipes below.)
On the second day:
Remove meat from marinade and pat dry with paper towels. Return breasts to the refrigerator.
Strain marinade into a saucepan, reserving vegetables. Bring marinade to a boil, then remove from heat and strain through cheesecloth.
Preheat oven to 275 degrees.
Season legs with salt and pepper and brown in metal 13-by-9-inch pan over low heat on stovetop, 2 to 3 minutes per side with 3 tablespoons olive oil. Remove legs and set aside at room temperature.
Add onion, carrot and celery rib to pan and cook over low heat to lightly caramelize. Add reserved vegetables from marinade and cook another 2 minutes. Add tomato paste and cook another minute.
Deglaze with reserved marinade and cook about 2 to 3 minutes. Add pheasant legs and stock and cover with foil. Bring to a gentle simmer.
Place in preheated oven and braise about 2 1/2 hours. Meat should be fork-tender, but not falling apart. Remove legs, strain sauce into saucepot and reduce to 1 1/2 cups.
While sauce is reducing, remove tendons from legs at the top of the drumsticks. Reserve legs in reduced sauce until ready to use.
