Pheasant Casseroled with Pig’s Trotters from Cuisine Gourmande by Michel Guérard

Name: Pheasant Casseroled with Pig’s Trotters from Cuisine Gourmande by Michel Guérard
Ingredients: 2 large ripe tomatoes; salt and pepper; 1 litre (1¾ pints) water and 15 g (½ oz) coarse salt; 2 tablespoons olive oil; 1 clove garlic; 125 g (4½ oz) lean streaky bacon, cut in 5 slices, each one cut into 8 little ‘lardons’; 12 small ‘grelot’ onions, peeled; 12 white button mushrooms, peeled; 8 miniature carrots, turnips, potatoes (made from 150 g (5¼ oz) of each vegetable); 1 hen pheasant weighing about 800 g (1 lb 12 oz); 7 tablespoons armagnac; 1 bouquet garni including a sprig of tarragon; salt and freshly-ground pepper; 250 ml (scant ½ pint) of stock made by dissolving ½ chicken stock cube in 250 ml (scant ½ pint) of water; 250 ml (scant ½ pint) red wine; 1 large cooked pig’s trotter; 60 g (2 oz) shelled fresh, or frozen peas

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Ingredients

2 large ripe tomatoes
salt and pepper
1 litre (1¾ pints) water and 15 g (½ oz) coarse salt
2 tablespoons olive oil
1 clove garlic
125 g (4½ oz) lean streaky bacon, cut in 5 slices, each one cut into 8 little ‘lardons’
12 small ‘grelot’ onions, peeled
12 white button mushrooms, peeled
8 miniature carrots, turnips, potatoes (made from 150 g (5¼ oz) of each vegetable)
1 hen pheasant weighing about 800 g (1 lb 12 oz)
7 tablespoons armagnac
1 bouquet garni including a sprig of tarragon
salt and freshly-ground pepper
250 ml (scant ½ pint) of stock made by dissolving ½ chicken stock cube in 250 ml (scant ½ pint) of water
250 ml (scant ½ pint) red wine
1 large cooked pig’s trotter
60 g (2 oz) shelled fresh, or frozen peas