Pheasant With Mushrooms

Preparation:

Preparation: Prepare a liter of chicken broth. Clean the pheasant, salt and pepper it internally and tie it with white kitchen string. In a saucepan, heat a spoonful of oil and a knob of butter, brown the pheasant on each side. Chop the onion, shallot and carrot, cut the ham into cubes. Remove the pheasant from the pan and put the ham and chopped vegetables in the pan. Salt and pepper. Add the broth and the herbs. Cover and cook over low heat for about a quarter of an hour. Return the pheasant to the pan. Cover and cook for 40 minutes on low heat. Clean the mushrooms and season them in a pan with a knob of butter and a clove of garlic for about 10 minutes. Remove the mushrooms and add the olives, heat for 5 minutes. Transfer the olives and mushrooms to the pheasant bowl, cook for a few minutes. Arrange the bird with its side dish on the serving plate. Accompanying wines: Trentino Cabernet “Riserva” DOC, Rosso Conero “Riserva” DOC, Solopaca Rosso “Superiore” DOC.