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Pheasant with Grapess

Pheasant with grapes



Pluck, clean out and singe the pheasants so that no feathers remain. Rinse and dry them. Peel and remove the pips from all the grapes, putting the best 30 to one side. Lightly fry the pheasant in the olive oil in a frying pan and then take it out. In the same oil fry the other ingredients, except the 30 grapes. Add the pheasant to the frying pan again, with the pan half covered, for an hour. Pinch the pheasant to see if it is tender and cover it with the sauce made from all the other ingredients, other than the laurel which should be taken out. Add the sauce again to the frying pan with the other 30 grapes and allow it to boil on a low heat for a further 10 minutes.
Drain the pheasants and place them on a serving dish with sauce surrounding them. Serve the remaining sauce in a jug, and put the hazelnut puree on another small serving dish.


2hours 15minutes