Recipe for Pheasant with Josephine Dore ( Fagiano in Josephine Dore) 
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Yield:
6
Ingredients:
Amount Ingredient
3 x 6.75kg 1.1kg pheasants
6 slc prosciutto or pancetta affumicata
120 ml olive oil
100 gm butter
6 clv garlic peeled
6 x sprg rosemary
10 x sage leaves
1 bot Josephine Dore (qv glossary) or dry white port
350 ml chicken stock (qv)
250 ml double cream
Instructions:
Instructions: Place the prosciutto slices over the pheasant breasts and tie on with string.

Heat the oil and butter in a heavy bottomed saucepan and brown the pheasants on all sides. Add the garlic and herbs then cook turning the birds frequently over a medium heat for about 40 minutes adding the wine and stock in stages: you do not want to boil the birds but braise them in the liquid which should just cover the bottom of the pan.

Remove the birds and keep warm.

If there is a lot of juice reduce over a high heat then add the cream.

Let simmer and thicken then season with salt and pepper.

Pour the juices over the pheasants.

Serves 6

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