Faisan en Barbouille

Name: Faisan en Barbouille (Pheasant in Casserole)
Yield: One pheasant will normally serve 3 people
Cuisine: French
Ingredients: Freshly ground pepper; 2 cups red wine; 12 small boiling onions; 18 mushrooms; 2 (¼-inch) slices salt pork, diced; 1 truffle, sliced; 2 tablespoons vegetable oil; 1 teaspoon salt; ¼ cup Armagnac, or Cognac; Cooked chestnuts; 2 pheasants (approx. 5 pounds); Butter; 3 sprigs parsley; 2 bay leaves; 2 cloves garlic, minced; 4 carrots, diced; 3 tablespoons flour; 2 onions, diced; ⅛ teaspoon thyme

Pheasant in Casserole

Preparation info

One pheasant will normally serve
3
people

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

One pheasant will normally serve 3 people; this is why we usually buy pheasants by the brace (2).

Ingredients

Cooked chestnuts
2 pheasants (approx. 5 pounds)
Butter
2

Europe
France
Marche
Limousin
Mediterranean

Method

Prepare chestnuts, or use canned ones. Cut pheasants into pieces as you would a chicken. Sauté pieces in a chunk of butter and oil until lightly browned. Pour Armagnac over them and set aflame. When flame dies, remove pheasant from skillet.
Add carrots and onions to skillet and sauté until browned. Stir in the flour and