Pheasant Cacciatora with Olives

Fagiano alla Cacciatora con Olive

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 2 hen pheasants, quartered
  • 6 cloves garlic, finely chopped
  • 6 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper
  • 1 glass dry white wine
  • 4 tablespoons white wine vinegar
  • 80 black olives, pitted 4 anchovies
  • 24 caper fruit, marinated in white wine vinegar


    Cut the pheasants in 4 portions.

    In a large cocotte, fry the finely chopped garlic in two tablespoons of olive oil, and reserve.

    Fry the pheasant portions in the remaining oil until deep golden. Return the garlic and oil to the cocotte, and season the pheasants with salt and freshly ground black pepper. Add the wine and vinegar plus the olives, half left whole, the rest chopped finely. Finally add the anchovies, mashed with a fork, and a glass of water. Lower the heat and cover the cocotte. Cook gently until the birds are tender and the sauce reduced. Serve with the sauce poured over and the caper fruit scattered on top.

    If caper fruit are not available use well-washed salted capers.