Les Faisans aux Cèpes et aux Châtaignes

Pheasant with ceps and chestnuts

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

We have seen how useful dried cèpes can be in stews and civets. They go particularly well with game birds, both flavours evoking the floor of the chestnut woods where they come from. Chestnuts themselves make up a perfect trinity in the next recipe, which is for pheasant. These birds are rarely to be seen in the wild in France but are readily available in Britain during the season. If possible, choose wild birds; the farmed ones do not have the same gamey taste. This recipe is partic