Pan Roasted Pheasant, Or Quail 1964 Italian - cooking recipe

Ingredients

22 ounces quail or 22 ounces pheasants
4 tablespoons olive oil
salt and pepper
1 1/2 ounces pancetta, diced
3 tablespoons minced onions
4 garlic cloves (minced or sliced paper thin)
3 tablespoons fresh minced marjoram or 3 tablespoons oregano
2 tablespoons minced fresh flat leaf parsley
6 tablespoons minced fresh basil leaves
2 tablespoons brandy
1/4 cup chicken stock
3 tablespoons dry white wine
1/4 cup water

Preparation

Rinse and pat dry birds.
Trim away dark skin around neck area.
Heat oil in a skillet Add birds and slowly saute on three sides, leaving one side not done.
Takes about 10 minutes.
Sprinkle with salt and pepper as they cook, just lightly.
Pour off all fat.
Add the diced pancetta, and onion, and cook 5 minutes more, and now brown the last side also.
Sprinkle with garlic and herbs.
Stir in brandy, stock.
Cook 4 minutes uncovered over med.
heat.
Scraping all the bits off the bottom of pan.
Lower heat to low cover the pan and cook 8 more minutes.
Add the wine turning the birds over to moisten all.
Cover pan and cook another 5 minutes, then add the water and cover until legs move easily.
and done, another 10 minutes.
Serve and sprinkle with additional cooked pancetta bits, fresh parsley, and all the juices poured over tops.