Fagiano in Josephine Dore

Pheasant with Josephine Dore

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 3 × 6.75 g1.1 kg (1.½ – 2.½ lb) pheasants
  • 6


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