Pheasant in Red Wine

Preparation info
    • Difficulty

      Medium

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • 2 young pheasants
  • 4 shallots, finely chopped
  • 2 tablespoons olive oil

Method

Clean birds. Put 2 finely-chopped shallots and the pheasant liver into the cavity of each bird. Heat olive oil and 2 tablespoons butter in a large thick pan and sauté pheasants gently until they are golden on all sides and almost tender.

Transfer pheasants to a large oven-proof casserole and