The Wine-Maker Pheasant
Instructions
Divide into 4 parts pheasant and boned the breast.
Put all the bird to marinate overnight in the wine with an onion and 2 cloves of garlic, then drain them and fry it in butter along with marinating vegetables, chopped.
Then sprinkle with a glass of wine from the marinade, add salt, pepper, with moderate heat and cook for 1 hour, adding a dash of broth.
Eventually blend the cooking which will be rather restricted.
Prepared compost making brown butter, chopped shallots and half Apple, cut into chunks and, after a few minutes, even the black grapes cut in half.
Add salt and sauté again for little, then passed to the electric chopper, doling out then the compost in vol-au-vent.
Serve the herbs with the pheasant broth, accompanied by vol-au-vent and, if desired, from rice timbales.
Ingredients and dosing for 4 persons
- 1 clean skinless pheasant (900 g)
- 350 g of dry white wine
- 60 g of butter
- 1 onion
- 2 cloves of garlic
- Broth
- Salt
- Pepper
- For the compost:
- 400 g of black grapes grainy
- 20 g of butter
- 1 shallot
- 1/2 apple
- Salt
- To accompany:
- 4 vol-au-vent medi