Pheasant with Fresh Tarragon

• 2 × 2 lb (1 kg) pheasants
• Bunch of fresh tarragon

Cooking and Serving

Stuff the breast cavities of the pheasants with tarragon. Heat the oil in a casserole and brown the pheasants lightly. Remove. Add the vegetables and cook for a few minutes. Replace the pheasants, season and cook on four sides (see Chicken and celery). Turn the pheasants onto their backs for the final 20 minutes, removing the