Pheasant Breast with Grapes

Known also as Suprêmes des faisans aux raisins.

Per person 3181 J

Preparation time: 50 min Preparation time: 20 min

Rinse the pheasant under cold water. Dry inside and outside with household paper. Later, using a sharp kitchen knife, cut the pheasant diagonally just behind the wing base. Remove the breasts. Do breast bones in a quart of water with the saucepan closed for 20 minutes. Strain and season with salt. (Keep bones and remaining pheasant in refrigerator and make soup with them, for example, the next). Peel and seed grapes. Unfortunately, this is tedious. You can do it even if you like grapes with skins and seeds. Heat grapes in pheasant broth. Drain, reserving clear soup, and keep grapes warm. Season pheasant breasts (cut larger ones diagonally once or twice lengthwise) with salt and turn to other side in grated white bread.

Heat butter in a frying pan. Sear breasts in it on both sides for 1/2 minute, then on each side for another 6 min. Constantly baste with butter. Pour wine and pheasant broth. Heat the grapes again. Then arrange everything together on a platter. On one side put the washed grapes dabbed dry.

Serve: Stangenweissbrot and wine from the Rheingau region

Publishing Group Bertelsmann GmbH & Co KG Hamburg

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