Pheasant Cacciatora with Olives from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Tarus
Cut the pheasants in 4 portions. In a large cocotte, fry the finely chopped garlic in two tablespoons of olive oil, and reserve. Fry the pheasant portions in the remaining oil until deep golden. Re...
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Cooking tools:
- Pepper mill
- Dutch oven
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
- Mixing bowl
- Wooden spoon
Ingredients
- 24 caper fruit, marinated in white wine vinegar
- 80 black olives, pitted 4 anchovies
- salt
- freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 6 cloves garlic, finely chopped
- 2 hen pheasants, quartered
- 4 tablespoons white wine vinegar
- 1 glass dry white wine
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