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Cover casserole and cook over medium heat 30 to 40 minutes, stirring mixture a few times during cooking. Add parsley and garlic. Cook covered until meat is tender, 20 to 25 minutes longer. Place rabbit on a warm platter.Taste and adjust sauce for seasoning, then spoon over rabbit. Serve hot.

PHEASANT WITH MUSHROOMS

Fagiano con i Funghi

Serve this with a steaming hot dish of Polenta, page 86.

MAKES 4 SERVINGS

1 ounce dried wild Italian mushrooms or ¼ pound fresh mushrooms, thinly sliced

1 cup warm water, if using dried mushrooms

2 tablespoons olive oil, if using fresh mushrooms

1 (2½- to 3-pound) domestic pheasant

3 tablespoons butter

2 tablespoons olive oil

Salt and freshly ground pepper to taste

⅓ cup brandy

1 carrot, finely chopped

1 medium onion, finely chopped

1 celery stalk, finely chopped

3 fresh sage leaves or ½ teaspoon rubbed sage

2 tablespoons chopped parsley

⅓ cup dry Marsala wine or port

2 cups canned crushed Italian-style or

whole tomatoes

If using dried mushrooms, soak in warm water 20 minutes. Drain mushrooms, reserving liquid. Strain mushroom liquid. Rinse mushrooms under cold running water. Squeeze to remove as much moisture as possible. If using fresh mushrooms, sauté in 2 tablespoons oil or until golden; set aside.

Divide pheasant into 4 pieces. Wash and dry pheasant pieces thoroughly. Melt butter with 2 tablespoons oil in a large heavy casserole.When butter foams, add pheasant. Brown on all sides over medium heat. Season with salt and pepper.Add brandy and cook until brandy is reduced by half. Add carrot, onion, celery, sage and parsley. Sauté until lightly browned. Add Marsala or port and cook 1 to 2 minutes longer.

Press tomatoes through a food mill or sieve to remove seeds. Stir tomato pulp into casserole. Cover casserole and reduce heat. If using dried mushrooms, add to casserole with reserved liquid. Simmer 50 to 60 minutes or until pheasant is tender. Turn meat occasionally during cooking. Cook uncovered 10 to 15 minutes longer. If using sautéed fresh mushrooms, add to sauce during last 5 minutes of cooking, Place pheasant on a warm platter.Taste and adjust sauce for seasoning, then spoon over pheasant. Serve immediately.

PHEASANT WITH GIN AND JUNIPER BERRIES

Fagiano al Gin e Bacche di Ginepro

Gin and juniper berries give a distinctive flavor to this succulent dish.

MAKES 4 SERVINGS

1½ cups dry white wine

2 tablespoons juniper berries

1 teaspoon black peppercorns

1 (2½- to 3-pound) domestic pheasant

Salt and freshly ground pepper to taste

6 tablespoons butter

2 carrots, finely chopped

1 medium onion, finely chopped

2 garlic cloves, finely chopped

¼ pound pancetta, page 4, cut into 4 slices and diced

Grated zest of 1 lemon

1 tablespoon all-purpose flour

⅓ cup gin

Juice of 1 lemon

Combine wine, juniper berries and peppercorns in a small bowl. Let stand 2 hours.

Wash and dry pheasant thoroughly. Season with salt and pepper inside bird and outside.Tie firmly with kitchen twine to retain its shape. Melt 5 tablespoons butter in a large heavy casserole. When butter foams, add pheasant breast-side down. Brown on all sides over medium heat. Add carrots, onion, garlic and pancetta. Sauté until lightly browned. Drain juniper berries and peppercorns, reserving wine. Crush juniper berries and peppercorns. Pour wine over pheasant. When wine is reduced by half, add juniper berries, peppercorns and lemon zest. Cover casserole. Cook over medium heat 1½ hours or until pheasant is tender. Place pheasant on a cutting board. Combine 1 tablespoon butter and flour and work into a small ball. Raise heat. Stir gin and lemon juice into casserole. Add butter-flour ball and mix until well blended, about 1 minute. Press sauce through a sieve into a warm bowl. Cut pheasant into 4 pieces. Arrange on a warm platter.Taste and adjust sauce for seasoning, then spoon over pheasant. Serve immediately.

STUFFED CHICKEN BREASTS

Involtini di Pollo con Prosciutto e Formaggio