Faisán en Escabeche (Easter — Yucatecan Celebration)

Ingredients

• 1 oven-ready pheasant, 1.2kg, patted dry
• 150ml white wine vinegar
• 150ml chicken stock
• 100ml dry white wine
• 3 tablespoons extra virgin olive oil
• 2 bay leaves
• 4 black peppercorns
• 1 teaspoon coriander seeds
• 4 whole cloves
• 1 Mexican canela stick, 6cm length
• 1 medium onion, sliced into rings
• 3 garlic cloves, sliced
• 2 medium carrots, cut into 5cm batons
• 100g green olives, pitted
• 40g pickled onions
• 1 tablespoon fresh oregano, roughly chopped
• 1 fresh jalapeño, sliced (optional)
• Sea salt and Tellicherry black pepper

Method

1. 1
   Season pheasant inside and out with salt and pepper; heat olive oil in wide, heavy pot or Dutch oven over medium-high heat until shimmering.
2. 2
   Place pheasant on its side and sear 8 minutes until golden; turn to other side and sear 8 minutes more, then turn breast-side up and sear 5 minutes; remove to plate and reserve.
3. 3
   Add onion rings and sliced garlic to pot; fry 3 minutes until softened and fragrant, stirring occasionally.
4. 4
   Add bay leaves, peppercorns, coriander seeds, cloves, and canela stick; toast 1 minute, then deglaze with vinegar and wine, scraping up browned bits.
5. 5
   Return pheasant to pot, add stock, and bring to boil; reduce heat to low, cover partially, and braise 45 minutes until pheasant is tender and legs pull away easily.
6. 6
   Add carrots, olives, and pickled onions; cover and continue braising 15 minutes until vegetables are tender and pheasant is fully cooked through, 75–80°C internal temperature.
7. 7
   Remove from heat, stir in fresh oregano and jalapeño if using; cool to room temperature, approximately 30 minutes.
8. 8
   Chill in refrigerator overnight to allow flavours to meld; serve cold or gently reheated, spooning escabeche liquid over each portion.