Faisan façon Maman

Maman’s Pot-Roasted Pheasant

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Preparation info

  • Serve

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 45

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

Les Trois-Épis is a high plateau on the Alsatian side of the Vosges mountains near Turckheim – it is surrounded by sweeping vineyards and has a stunning view of the valley below. Best known for the great Alsace wine it produces, it is also a hunting estate and became one of the favourite stomping grounds for my father and I whenever the hunting season arrived each year. A lesser known fact about Les Trois-Épis is that there are an unbelievable number of pheasants hiding among the vineyards eating grapes. When we started plucking pheasants at home as children, what struck us most was the colour of the flesh – it was deep purple and smelt strongly of wine! The flavour was already so tremendous that my mother didn’t need much more than a few pieces of pancetta and some shallots to finish it off! She always preferred to roast pheasants in the pot, partly to retain the moisture, but also, I think, because she loved to lift the lid and smell the beautiful aroma. I can taste it like it was yesterday! Ah … those are the days I miss!

Ingredients

    Method