Pheasant Cacciatora with Olives

• 2 hen pheasants, quartered
• 6 cloves garlic, finely chopped
• 6 tablespoons

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