Fagiano o Faraona alla Senese

What could be more festive than an autumnal dinner of pheasant served with a steaming mound of polenta? Italians are amazed to hear Americans talk about pheasant as if it were exotic and rare and are even more surprised that it isn’t readily available, but I have discovered that many poultry purveyors will order it with no problem. This recipe comes from Siena via Luisa Cappelli. Its sausage and black olive sauce is perfect with polenta; should you decide