83 Pheasant Casseroled with Pig’s Trotters

Name: Pheasant Casseroled with Pig’s Trotters
Yield: For four people
Cuisine: French
Ingredients: 1 bouquet garni including a sprig of tarragon; 8 miniature carrots, turnips, potatoes (made from 150 g (5¼ oz) of each vegetable); 250 ml (scant ½ pint) red wine; 12 white button mushrooms, peeled; 125 g (4½ oz) lean streaky bacon, cut in 5 slices, each one cut into 8 little ‘lardons’; 12 small ‘grelot’ onions, peeled; 1 hen pheasant weighing about 800 g (1 lb 12 oz); 1 large cooked pig’s trotter; salt and freshly-ground pepper; 60 g (2 oz) shelled fresh, or frozen peas; 1 litre (1¾ pints) water and 15 g (½ oz) coarse salt; 250 ml (scant ½ pint) of stock made by dissolving ½ chicken stock cube in 250 ml (scant ½ pint) of water; 2 large ripe tomatoes; 1 clove garlic; 2 tablespoons olive oil; salt and pepper; 7 tablespoons armagnac

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Navarin de faisan aux pieds de cochon ‘A strange and sophisticated combination’

Ingredients

Main ingredients

1 hen pheasant weighing about 800 g (1 lb 12 oz

Europe
France
Main course
Gluten-free
Mediterranean

Method

Preparing the pheasant and the pig’s trotter

Pluck, singe and draw the pheasant, if the game-dealer has not already done so. Place the bird on its back on the table, hold it firmly with your left hand and, with a large sharp knife, inserted into the cavity, cut through the bone along each side of the backbone and remove it completely