To catch a Pheasant.

Open season for pheasant, hare and other species here in Italy and it was quite a day. Having dragged myself out of bed at 530am this morning in the hope that I would be the first out I found its seems the other "Cacciatore's" had the same idea.
Also the weather wasn't playing ball either.
By 730am it looked like I had been surrounded by ten's of 80+ old hunter's chasing the same pheasant as myself, but as I know its all about the time and patience. Most of them had left the area by 11am and that was when I managed to catch my first pheasant of the season.
Mind you it was quite interesting as I was stopped by one of the hunter's and asked where was my dog's. When I replied I didn't use them he almost laughed which seems very common here. It left me thinking about how much hunting experience some of the local hunter's have and their persistent use of dog's to hunt for them.
I myself have a great belief in giving game as much of a chance as possible.
After catching the pheasant I returned home, skinned and gutted within half an hour. I know in England you might hang the pheasant for a few days, but with the weather here it's best to either freeze or cook straight away.
On this occasion I froze the pheasant for Christmas.
Now I know most pheasant recipes involve roasting, but I had an excellent meal at a hunter's house earlier this year. Franco's wife Paula cooked pheasant another way and it was truly mouth watering. Here's the recipe below:
Take four pheasant's and take as much meat off the bone as possible. Discard the skin and cut the meat into strips. Then cover the meat with well seasoned flour and leave to thoroughly dry out for about half an hour. Then place a fry pan or skillet onto the stove and melt 50g of butter. Once the butter is melted place the floured pheasant meat into the fry pan and cook for about 8 to 10 minutes. Then add two tablespoons of cognac and then "flambe" until the cognac is adsorbed. Serve immediately onto a bed of plain cooked risotto.

First day's hunting.

Well after a very disappointing first day's hunting for the "Tortora," I decided to head for home. On my way I stopped at an old ruin and collected some wild herbs and then at a local farmers where I collected a bottle of home made red wine for a recipe I call "Cinghiale ragu con spaghetti". This is a good family meal for all generations and with Boar meat easily available at most butchers a great choice for good meal.

As with most wild foods all you need is "T and P" Time and Patience. Time to catch, collect or hunt for your food, then alittle patience to cook that wild food.

With this anyone can produce a healthy natural meal.

Firstly I have my own free range pigs that live naturally in woods I once or twice a year kill humanely what I need to feed my family. I also have ready frozen Cinghiale meat which is good as freezing tends to soften the meat.

So heat a large heavy gauge pan with some olive oil and add 200gs of pork mince and half a kilo of Cinghiale mince, cook until meat has browned.

Then add 2 white onion, 5 cloves of garlic and 1 bulb of fennel that has been blitzed in the processor until almost a puree, continue cooking for another 5 minutes.

Then add those wild herds of rosemary, sage, oregano and bay leaves with two kilo's of tomatoes I use the ones from my own "Orto," kitchen garden.

Then add some fresh red chilli's, 6 juniper berries and some Cinnamon, continue cooking for another 10 minutes.

Add 200g of tomato concentrate, I make my own from my tomatoes and salt and pepper with one tablespoon of honey.

Finally add that local farmers red wine about 2 glasses and half litre of water then cook slowly for 3 hours.

Although my first day's hunting didn't go to plan I certainly enjoyed that evenings meal.

Start to the Season.

"The Tortora"

After moving from the countryside in England nearly five years ago to live in Italy. I had been always avid hunter of wild foods in England. It was always my passion when I arrived in Italy to become one of the "Cacciatore," the Italian traditional huntsman.

Several years later and after passing various exams I achieved my wish and have now become one of the "Cacciatore."

With the forthcoming season about to start I thought I would do this blog to give in insight to local Italian life in the countryside. Mainly about hunting like Italians have done for centuries before, from catching "Cinghaile" or Wild Boar to hunting for mushrooms such as truffles in local woodlands.

Furthermore since being married to an Italian I have been cooking Italian culinary delights for years. I thought that as I will be hunting in Italy I will of course be cooking these wild foods. So why not include the recipes I use for these foods.

Most of the recipes come from Italian hunts men's grandmothers. Whereas they spend their time enjoying the food I am normally in their kitchen's learning "Nonna's" special recipes.

Hopefully this season I will go through all the stages of hunting different Italian wild foods as they come into season and then the eventual typically Italian countryside meal.

Also I will include Salami making with Cinghaile to fresh "Capri" goats cheese being made with truffles.

Back to the start of the season being September hunting in the region of Italy is limited, but firstly the "Tortora" or turtle dove is now able to be caught. (see picture above) The below recipe is one I got from my friend Giovanni's Nonna. It's a simple recipe using few ingredients, but tastes fantastic.

Heat four tablespoons of olive oil (not extra virgine) in a flameproof casserole dish, add 100g of local pancetta (smoked bacon), one onion, one carrot, one celery stick, three cloves of garlic and fry for 5 to 10 minutes slowly. Then add four Tortora and brown on all sides. Add a couple of glasses of white wine (a good prosecco) and simmer until wine has evaporated. Then add cinnamon, salt, pepper and half litre of real home made chicken stock. Cover and simmer for further 30 to 40 minutes until tender. Serve with Potatoes from the garden.

Well I hope this has tickle your Italian taste buds.