Navarin de Faisan aux Pieds de Cochon

Preparation info

    • Difficulty


Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

  • About


Press down on the breastbone of a plucked hen pheasant to loosen the meat from the bone. Cut along both sides of the backbone and remove it. Cut the pheasant into four pieces and season. Gently sauté these pieces in a saucepan. When they are a golden colour, add equal amounts of chopped mushrooms, carrots and baby turnips. Cook together for five minutes.

Pour away the juice from the pan and then pour a couple of measures of armagnac over the pheasant. Return the pan to the heat. When the armagnac has reduced a little, add a cup of chicken bouillon, a cup of red wine, a bouquet garni and a large pig’s trotter (which has had the central bone removed, and been cut into quarters). Cover the pan and cook in a hot oven for about twenty minutes.

Take six rashers of bacon and a dozen small onions and brown them in a sauté pan. Add to the pheasant, with diced potatoes, and cook for twenty minutes.

Make a tomato sauce by blending a few tomatoes, a clove of garlic, olive oil and seasoning.

When the pheasant is cooked, place it on a low heat and gently stir in the tomato sauce. Just before serving, scatter cooked peas over the dish.