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Sardinian Baked Pheasant and Potatoes with Mountain Herbs
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Oliena, where this recipe comes from, is a town few tourists would visit. Which is just as well, because if too many of us did go there too often, it would become increasingly hard to find local food such as this, which pays no heed to international requirements.
The Corker recommends - The classic simplicity and savoury perfection of this dish make it perfect for partnering fine wine, such as refined, intricate and allusive Brunello.
Typical values per serving:
This recipe was first published in November 2007.