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faisan

pheasant

Close up of the head and body of a Common Pheasant.

Common in rural France, faisans (pheasants) are the second most popular game animal; some 14 million are raised in the country each year to be shot.

There are some 60 recipes for preparing them, including faisan au cidre, faisan chasseur (with shallots, white wine, tarragon and mushrooms) or faisan flambé with chanterelles, livers, bacon and red wine.

Poultry

Text © Dana Facaros

Image by David Croad