Ragoût de Faisan aux Noix

• 2 pheasants, each cut into 3 pieces
• salt and freshly ground pepper
• 75 g/3

Season the pheasant pieces and roll them in the flour. Heat the fat in a flameproof casserole, put in the pheasant and seal until golden all over. Tip off the fat, pour in the wine and reduce by half. Add 100 ml/4 fl oz