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6
Medium
By Rose Gray and Ruth Rogers
Published 1995
Place the prosciutto slices over the pheasant breasts, and tie on with string.
Heat the oil and butter in a heavy-bottomed saucepan and brown the pheasants on all sides. Add the garlic and herbs, then cook, turning the birds frequently over a medium heat, for about 40 minutes adding the wine and stock in stages: you do not want to boil the birds but braise them in the liquid, which shou