Fagiano alla ghiotta

Fagiano alla ghiotta is a traditional dish originating from Umbria. The dish is usually made with a combination of pheasant meat, salt, pepper, olive oil, shallots, celery, sage, olives, capers, and white wine. The pheasant is seasoned with salt and pepper and browned in olive oil. The shallots, celery, sage, and capers are cooked until tender and slightly brown. White wine is added to the pan and the sauce is reduced before the pheasant is returned to the pan with some water. The dish is covered and simmered over low heat until the pheasant is fully cooked and tender. The olives are stirred in as a final touch, and the dish is then served while still hot.