How to cook the pheasant with white grapes, a recipe that involves wrapping the animal with vine leaves and slices of bacon, to be cooked in a pan in less than an hour.
Ingredients for 4 people
- 1 1.2 kg new pheasant
- heart and liver of the pheasant
- 500 g white grapes
- 6 vine leaves washed and dried
- 6 slices of bacon
- 3 tablespoons of olive oil
- 30 g butter
- 1 sprig of parsley
- a pinch of thyme
- 1 bay leaf
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- 1 glass of brandy
- lemon juice
- a few spoons of dry white wine
- salt and pepper
Preparation of the pheasant with grapes and bacon
Clean, flame and wash the pheasant with a little water and lemon, do the same with the liver and heart, after drying everything.
Wash the parsley and form a bouquet together with the bay leaf.
Salt and pepper the inner part of the pheasant, then wrap it first with the vine leaves, without a stalk, then with the slices of bacon, then tie it with a thin string.
Finely chop the liver and heart.
Heat, in a pan, oil and butter, then add the pheasant, browning it evenly with a lively flame.
Add liver and heart, letting them flavor, then add the aromatic bouquet and thyme.
Pour the brandy and let it evaporate, always keeping the fire alive.
Cover the pan and continue cooking over low heat for a further 45 minutes, adding a few tablespoons of wine.
Wash, dry and shell the grapes.
Remove the pheasant from the cooking container, keeping it warm, then put the grapes in the same pan, cooking it on a very low heat for about 20 minutes.
Remove the string, the bacon and the vine leaves, placing the pheasant on a serving plate, previously heated, pouring over the grapes and the cooking juices, once done serve immediately on the table.
