MIDI Pheasant

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 trussed
  • 6 tomatoes, peeled, seeded, and coarsely chopped
  • 1 red (bell) pepper, seeded and thickly sliced
  • 1 green bell pepper, seeded and thickly sliced
  • 6 zucchini, peeled and thickly sliced
  • 2 eggplants, peeled and thickly sliced
  • 1 hothouse or English cucumber, peeled and thickly sliced
  • Salt and freshly ground pepper
  • 6 cloves of garlic, minced
  • 6 tbsp stock or water


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 cook in a preheated oven at 300°F for 2 hours. Remove the lid and turn the bird breast upward, so that it is above the cooking liquid. Cook uncovered for another hour. The bird will be nicely browned and tender enough to cut with a spoon.