Preparation info
  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty


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.


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


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