Faisan aux Fruits

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 fat pheasants
  • 2-4 tablespoons butter
  • salt and freshly ground black pepper


To prepare birds: cut each bird into 8 serving pieces and sauté the wings, breasts and thighs in butter until golden. (Keep the drumsticks for another use; they are excellent devilled.) Season well with salt and freshly ground black pepper, and continue to cook until pheasant is tender. Remove pieces and keep warm.

To make fruit sauce: remove half the fat in the pan; add cognac and set