Instructions

1. Preheat the oven to 325 degrees Fahrenheit. Season 1 or 2 whole pheasants generously with salt and pepper. Average pheasants are small, typically 2 to 3 pounds, and two can often fit in a large Dutch oven.

2. Coat the bottom of a Dutch oven with olive oil or canola oil and place over medium-high heat on the stove. Add the pheasants to brown, turning them with metal tongs until all sides are well browned. Transfer the browned pheasants to a platter.

3. Drain off any excess fat in the Dutch oven, leaving a layer of oil on the bottom. Saute aromatics such as diced onions or shallots, minced garlic in the Dutch oven, until the onions are translucent and the other ingredients are fragrant. Add a drizzle of oil, if needed, as they saute.

4. Return the pheasants to the Dutch oven and add a braising liquid of your choice. Ideal braising liquids for pheasant include chicken stock, white wine and apple cider. You can use one or a combination of liquids. Pour in enough braising liquid to come about halfway up the pheasants.

5. Bring the liquid to a simmer, then cover and place in the preheated oven to finish cooking. Cook the pheasants for about 1 to 2 hours, until the legs of the pheasant easily pull away from the body and the internal temperature has reached a minimum of 165 F. Use a meat thermometer in the thickest part of the breast and the legs, away from the bone, to get an accurate temperature.

6. Transfer the pheasants to a clean serving platter and keep covered loosely in aluminum foil until you are ready to serve. Place the Dutch oven back on the stove and skim off the fat from the remaining liquid. Bring the liquid to a boil, letting it reduce by about two-thirds, until slightly thickened. You can whisk in a little flour to thicken it further and serve as a gravy for the pheasant.