Pheasant in the Manner of the Winemaker

Season the pheasants with salt and pepper and place a sprig of thyme inside each. Melt half of the butter in a cast-iron pan and brown the pheasants lightly on all sides. Add the wine, close the dish and roast at a low temperature or in a medium-hot oven (190 °C, gas: level 2-3) for 40-50 minutes until the pheasants are cooked.

Put the pheasants on a preheated plate. Melt the remaining butter in the saucepan and sauté the onion in it for 4-5 min until soft. Add the grapes and roast for another 3 min. Light the Marc de Bourgogne in a ladle and pour it into the saucepan.

Simmer the sauce until it thickens, then remove from the heat and stir in the whipped cream. Pour the sauce over or alongside the pheasants, garnish the dish with the remaining thyme and bring to the table.

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