This is a great way to cook Pheasant if you have never cooked it before. Lightly seasoned and fried it is then finished in a red wine sauce.
Used different ingredients. You can use any game bird with this recipe.I've tried it with partridge (1 per person),quale (1-2 per person) or chicken if you don't fancy game.I have used meat but it just seems to go better with poultry for some reason.Also add a good squeeze of tomatoe puree after the 1st hour if your sauce looks too thin. - 13 Apr 2010 (Review from Allrecipes UK & Ireland)