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

Ingredients

• 2 large ripe tomatoes
• salt
• 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