83 Pheasant Casseroled with Pig’s Trotters

Preparation info
  • For


    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About

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


Main ingredients

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


Preparing the pheasant and the pig’s trotter

  1. 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