Pheasant with grapes (2)

Pheasant with grapes (2)
Pheasant with grapes (2) 5 1 Stefano Moraschini

Instructions

Add salt and pepper inside the pheasant, wrap it up with a few slices of bacon and fry it in oil and butter.

Wash the grapes, approximately 750 g spremetene, together with the juice cream and brandy.

Pour over pheasant, adjust the seasoning and bring to boiling.

Fifteen minutes before removing from heat add the raisins.

Pass the pheasant on a plate, cut it into pieces, cover with the sauce (possibly made a little narrow) and surrounded with grapes.

Serve immediately.

Pheasant with grapes (2)

Calories calculation

Calories amount per person:

1123

Ingredients and dosing for 4 persons

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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