Georgian Pheasant

Preparation info

  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty


Appears in

Two Fat Ladies Obsessions

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About

Georgian here refers to that part of southern Russia, not to either the period or the American state. This recipe is one of the classic ways of cooking pheasant and is perfectly delicious.


  • 1 pheasant, drawn and trussed (with barding fat)
  • 2 cups walnut halves
  • Juice of


Put the pheasant in a flameproof casserole with the walnuts. Moisten with the orange juice, sweet white wine, and tea. Add the butter, and season with salt and pepper. Cover the casserole. Bring the liquid to a boil, then reduce the heat and simmer gently for 45 minutes, adding the grapes after 25 minutes.

Remove the pheasant, reserving the cooking liquid and walnuts. Discard the bardin