Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Pheasant with grapes


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.

Recommended Grappa:
Sarpa Oro di Poli

  • 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

  • Author:
    • Savina Roggero, Stampa Sera
  • Typology:
    • Second courses
  • Preparation time:
    • About 90 minutes
  • Notes: