Sauté of Pheasant with Fennel and Ham

Name: Sauté of Pheasant with Fennel and Ham
Yield: Serves 6
Ingredients: 3 tomatoes, peeled, seeded and chopped; 1 bay leaf; 2 strips of lemon peel; 350 g (12 oz) ham, cut into 1 cm by 6.5 cm (½ in by 2½ in) length; salt and freshly ground pepper; salt and freshly ground pepper; lemon juice; 4 tablespoons double cream; 300 ml (½ pint) dry white wine; 3 small fennel bulbs,; 600 ml (1 pint) pheasant or chicken stock; 600 ml (1 pint) pheasant or chicken stock; 2 tablespoons oil; 2 pheasants, each cut into 6 pieces; 4 shallots, finely chopped; 2 tablespoons unsalted butter

Preparation info

Serves
6

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

2 pheasants, each cut into 6 pieces
2 tablespoons oil
2 tablespoons

Main course
Gluten-free

Method

Wipe the pheasant dry and season with salt and pepper. Heat the oil in a sauté pan just large enough to hold the pieces. Sauté the pheasant pieces over medium heat, a few a time, until lightly browned. Remove from the pan and set aside. Pour away any fat.

Separate the stalks of the fennel and trim the ends. Save some of the feathery leaves for a garnish and use some to cook with the phe