This recipe for faison comes from the Basque region of southern France, where the cuisine has both French and Spanish influences.


  • 2 pheasants, each cut into 8 pieces, breasts halved
  • 1/4 c. olive oil
  • 1/2 c. white wine
  • 1/2 c. cider vinegar
  • 1/2 c. brown sugar
  • 4 garlic cloves, finely chopped
  • 4 scallions finely chopped
  • 6 fresh basil leaves
  • 3 T. fresh parsley, finely chopped
  • 2 T. cracked black peppercorns
  • 3/4 c. green olives, seeded and halved
  • 2 c. ripe plums, diced


Preheat oven to 350 degrees F.

Wash and pat dry pheasant pieces. Place in the bottom of a large oven dutch oven pot, such as a Le Cruesot. Add oil, wine, vinegar, brown sugar, garlic, scallions, basil, parsley, pepper, olives and 1 cup plums. Stir, cover and place in oven for about 1-1/2 hours. About 15 minutes before completion, add remaining 1 cup plums. Stir and return to oven.

Serves 6-8.