Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Ease of preparation: intermediate

2 small pheasants
Salt and pepper
2 tablespoons lardo or fat back
1 onion, diced
4 sage leaves
2 bay leaves
3 cloves garlic, chopped
2 rosemary branches
1 ladle chicken stock
1 (16-ounce) can peeled tomatoes and their juices, crushed by hand
8 slices pancetta
1/4 chopped fresh parsley leaves

Quarter the birds and season with salt and pepper. In a 14 to 16-inch skillet, heat the lardo over high heat. Sear the birds on all sides, then remove to a plate and reserve.

Add the onion, sage, bay leaves, garlic, and rosemary and cook over high heat 5 minutes. Add the stock and tomatoes, bring to a boil, and return the poultry to the pan, each piece wrapped in pancetta (secure with a toothpick if necessary). Reduce to a simmer and cook, uncovered, 30 minutes, or until juices run clear from a piece of the bird.

Remove bird pieces to a serving platter, check sauce for seasoning, stir in parsley and spoon over the birds.