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Although pheasant isn't native to Italy, the Italians have plenty of ideas about what to do with one. They are put over pasta and even in risottos, but most likely they will be stewed, with tomatoes, or with mushrooms, or roast; one recipes roasts them with apples. There are also many ways of stuffing them, involving bread with pancetta or prosciutto, or sausage meat, or walnuts, usually with a little sage.

Text © Dana Facaros and Michael Pauls

Images by: gary noon, Creative Commons License