Ragoût de Faisan aux Noix from Memories of Gascony by Pierre Koffmann
Season the pheasant pieces and roll them in the flour. Heat the fat in a flameproof casserole, put in the pheasant and seal until golden all over. Tip off the fat, pour in the wine and reduce by ha...
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Cooking tools:
- Dutch oven
- Stove
- Measuring cup
Ingredients
- salt
- freshly ground pepper
- 2 pheasants, each cut into 3 pieces
- 100 g/4 oz shelled fresh walnuts
- 200 ml/7 fl oz double cream
- 1 bouquet garni
- 300 ml/½ pt dry white wine
- 100 g/4 oz duck fat
- 75 g/3 oz plain flour
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