Pheasant with mushrooms

Cooking time: 1 hour
Difficulty: easy
Fagiano con i funghi

Season the cavity of the pheasant with salt and pepper and truss with kitchen string. Heat the olive oil and half the butter in a pan, add the pheasant and cook, turning frequently, until browned all over, then remove from the pan. Add the onion, shallot, carrot, ham and herbs to the pan, season with salt and pepper and pour in the stock. Cover and simmer over a low heat for about 15 minutes. Return the pheasant to the pan, re-cover and simmer for a further 40 minutes. Melt the remaining butter in another pan, add the mushrooms and garlic and cook, stirring occasionally, for about 10 minutes. Remove the mushrooms from the pan, add the olives and cook gently for 5 minutes. Add the olives and mushrooms to the pheasant and cook for a few minutes more. Transfer the bird and vegetables to a warm serving dish, discarding the rosemary, bay leaf and garlic.


Coll. (2010), "The Silver Spoon", Phaidon, 954

Suggested wine
Ticino DOC Merlot
Fr. 88.00

Serves 4

  • 1 pheasant, drawn and plucked
  • 1 tablespoon olive oil
  • 50 g / 2 oz butter
  • 1 onion, chopped
  • 1 shallot, chopped
  • 1 carrot, chopped
  • 100 g / 3 1/2 oz cooked ham, diced
  • 1 fresh rosemary sprig
  • 4 fresh sage leaaves, chopped
  • 1 bay leaf
  • 1 litre / 1 3/4 pints Chicken Stock
  • 200 g / 7 oz button mushrooms
  • 200 g / 7 oz chanterelle mushrooms
  • 1 garlic clove
  • 200 g / 7 oz stoned green olives
  • salt and pepper