How to cook
Debone the cleaned and well washed pheasant and cut it into portions. Braise each of them in oil in a casserole, then remove them.
In the same oil, first saute the chopped leeks and subsequently the carrots, tomatoes and potatoes. Once you've put in the last ingredient, pour in the wine and return the meat to this. Optionally, pour in a little water.
Leave the dish to simmer on low heat about 1.5 - 2 hours. Toward the end, add the mashed garlic cloves to cook briefly. Serve the ready stew with finely chopped fresh parsley.