Faisan aux Olives

• a brace of young pheasants
• a walnut-sized knob of butter
• 1

Take a cast-iron casserole large enough to hold both pheasants. Melt the butter with the oil and brown the birds all over; lift them out on to a plate and season all over with salt and pepper.

Soften the leeks, carrot and garlic in the remaining oil. Add a bay leaf, half the black olives, stoned, and the wine. Place the pheasants on top, breast side down, and cover with a lid.

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