Ragoût de Faisan aux Noix

Pheasant with fresh walnuts

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 2 pheasants, each cut into 3 pieces
  • salt and freshly ground pepper
  • 75 g/3

Method

Season the pheasant pieces and roll them in the flour. Heat the fat in a flameproof casserole, put in the pheasant and seal until golden all over. Tip off the fat, pour in the wine and reduce by half. Add 100 ml/4 fl oz