For 4 people
For 4 people
Start by preheating the oven to 180°C.
Slice the pheasant into 8 pieces, brown them in oil and butter, then remove them from the casserole dish.
Put the chopped mushrooms and sliced shallots in the same casserole dish and brown them, then sprinkle with flour.
Pour in the wine, broth, bouquet garni, crushed tomatoes and chopped tarragon.
Add the pheasant pieces and season with salt and pepper.
Cover and bake for 30 minutes.
Cook the rice, then serve the pheasant over the rice with the mushroom sauce.
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