Faisan En Cocotte

Pheasant En Cocotte

Pheasants and game of all description are much eaten abroad, and there is far greater variety in the ways of cooking them than in this country.


  • 1 or 2 pheasants
  • 2 ozs. of butter
  • ½ pint of veal stock
  • 1 gill of white wine, salt and pepper. A few pieces of smoked ham cut in dice


Put the butter in an earthenware casserole or cocotte and, when hot, add the pheasant, and cook it, turning occasionally, till a golden colour. Season with salt and pepper, add the ham, cover with the veal stock and wine, and simmer very gently for about 2 hours.