Pheasant with grapes
Second courses
Aged
6 people
Savina Roggero, Stampa Sera
About 90 minutes
Ingredients:
A pheasant
100 g sliced bacon
70 g butter
2 shot of aged Grappa
1 dl grape juice
Salt and pepper
4 dl Fresh single cream
450 g peeled and seeded grapes
100 g sliced bacon
70 g butter
2 shot of aged Grappa
1 dl grape juice
Salt and pepper
4 dl Fresh single cream
450 g peeled and seeded grapes
Preparation:
Pluck, empty and flambé a pheasant, wrap it in some thin slices of bacon and brown it in a pan with 40 g of butter.
Then wet it with a glass of Grappa, and after three minutes, with a glass of grape juice.
Season with salt and pepper and cover the pan.
After about an hour of cooking, add to the sauce 450 g of grapes and leave on the heat for another ten minutes.
Pour the cream stirring it and serving pheasant wet with its own sauce and surrounded with grains of grapes.
Then wet it with a glass of Grappa, and after three minutes, with a glass of grape juice.
Season with salt and pepper and cover the pan.
After about an hour of cooking, add to the sauce 450 g of grapes and leave on the heat for another ten minutes.
Pour the cream stirring it and serving pheasant wet with its own sauce and surrounded with grains of grapes.
