Casserole of Pheasant

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 young pheasants
  • 6 ounces cooked ham, finely chopped
  • 6 tablespoons


Clean birds and stuff with the following mixture: finely chopped livers of the birds combined with finely chopped ham and cooked rice, moistened with cognac and egg, and flavoured to taste with salt, freshly ground black pepper and powdered thyme and marjoram.

Truss birds firmly, wrap each one in fat salt pork and brown them on all sides in a fireproof casserole with