Entrée: France – Faisan aux Pruneaux et Armagnac (Pheasant with Prunes and Armagnac)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 whole pheasant, about 1.5 lb (680 g)
Salt and black pepper to taste
1 / 2 cup (75 g) pitted prunes
1 / 4 cup (60 ml) Armagnac or brandy
3 oz (85 g) lardons or diced bacon
1 tbsp (15 g) butter
1 onion, sliced
1 carrot, sliced
2 cloves garlic, crushed
1 cup (240 ml) chicken or game stock
1 bay leaf and a few thyme sprigs
Parsley to finish

Show original ingredient measurements

1 whole pheasant, about 1.5 lb (680 g)
Salt and black pepper to taste
1 / 2 cup (75 g) pitted prunes
1 / 4 cup (60 ml) Armagnac or brandy
3 oz / 85 g lardons or diced bacon
1 tbsp (15 g) butter
1 onion, sliced
1 carrot, sliced
2 cloves garlic, crushed
1 cup (240 ml) chicken or game stock
1 bay leaf and a few thyme sprigs
Parsley to finish

Instructions

1. Soak prunes in Armagnac 20–30 minutes.
2. Season pheasant. In a Dutch oven, cook lardons until crisp; remove and reserve, leaving fat.
3. Add butter; brown pheasant well on all sides. Remove.
4. Sauté onion, carrot, and garlic until lightly golden.
5. Return pheasant; add Armagnac from prunes and carefully flame or simmer 1 minute.
6. Add stock, bay, thyme, and prunes; bring to a simmer, cover, and cook 35–45 minutes until the thigh reads 165°F/74°C.
7. Stir lardons back in; simmer uncovered a few minutes to concentrate. Adjust seasoning.
8. Carve and serve with the prune-laden sauce; garnish with parsley.