Pheasant with grapes
Instructions
After cleaning the pheasant, fiammeggiatelo, then cut it into pieces.
Season with salt and pepper and put to fry in a pan heated previously.
To complete Browning, cover, lower the heat and simmer for about 40 minutes.
Meanwhile shelled the grapes and put them to soak in a cup with cognac.
When the pheasant it is cooked, remove the pieces from the Pan, stretch the cooking sauce with white wine and Madeira wine, let it shrink a little and add the grapes with their sauce and pieces of Pheasant.
Cover with lid and let stand for a few minutes, then serve.
Ingredients and dosing for 6 persons
- 1 pheasant
- Salt
- Pepper
- Cluster 1 of muscat grapes
- 1 dram of cognac
- Little of white wine
- Little of madeira wine