Recipe - Breast Of Pheasant With Grapes And Pine Nuts

3 2pound pheasants
One half cup Olive oil
6 cl Garlic; peeled and choppe
1 tablespoon Soy sauce
1 cup Heavy cream
2 cn Cream of mushroom soup,
condensed (10oz cans)
8 ounce Fresh mushrooms
8 ounce Butter
4 ounce Flour
4 ounce Pine nuts
8 ounce Green grapes; cut in halves
4 Shallots
4 fl Dry sherry

Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX
Preparation Time: 2:00 STEP ONE: Preparation of the Pheasant With a sharp
knife, remove the two breasts from the center bone and also all the meat
from the legs.

Remove all the skin and excess fat. Place the pheasant breasts and legs in
a ceramic dish. Reserve the bones for another dish.

Marinate with the garlic, soy sauce, and olive oil, overnight if possible.

STEP TWO: Preparation of the Dish Melt the butter in a heavy skillet,
season the pheasant with salt and pepper, dip in flour, and saute over low
heat until light brown. Remove from skillet and place pheasant on a heated
platter.

Add more butter to the pan, if necessary, and add the onions and simmer.
Combine with the fresh mushrooms, mushroom soup, sherry wine, heavy cream,
and grapes and bring to a boil. Garnish with pine nuts and ladle over the
pheasants.

Serve with fettuccine.
Posted to MMRecipes Digest by valerie@nbnet.nb.ca (valerie) on Mar 30,
1998