Name: MIDI Pheasant
Yield: Serve 4 to 6 unless otherwise stated.
Ingredients: 6 tbsp stock or water; 6 cloves of garlic, minced; 1 green bell pepper, seeded and thickly sliced; 1 red (bell) pepper, seeded and thickly sliced; Salt and freshly ground pepper; 1 hothouse or English cucumber, peeled and thickly sliced; 6 tomatoes, peeled, seeded, and coarsely chopped; 6 tbsp olive oil; 1 large pheasant, drawn and trussed; 2 eggplants, peeled and thickly sliced; 6 zucchini, peeled and thickly sliced; 4 medium-sized onions, finely sliced

Preparation info

Serve
4 to 6
unless otherwise stated.

Difficulty
Easy

Appears in

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

About

This comes from that excellent book, The Game Cookery Book by Julia Drisdell, now sadly out of print.

Ingredients

6 tbsp olive oil
4 medium-sized onions, finely sliced
1 large pheasant, drawn and

Method

Heat the oil and cook the onions over a low heat until they are translucent. Put them into a cooking pot and lay the pheasant, breast down, on top. Place the tomatoes, bell peppers, zucchini, eggplant, and cucumber around the bird. Season with salt and pepper, and add the garlic. Moisten with the stock or water (the vegetables will make their own moisture).

Cover and