Pheasant with Grapes and Walnuts (4)

A French game recipe for autumn from Sophie Grigson’s ” Meat Course”.

Pheasant with Grapes and Walnuts (4)
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Pheasant with Grapes and Walnuts (4)
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  1. Cut 225g of the grapes in half. Skin the remaining grapes and also cut in half. Spread the walnuts out on a baking sheet and toast in a 200 C , 180 Fan oven for 4-7 minutes, shaking occasionally, until browned. Tip into a sieve and shake to dislodge the papery skins then set aside.
  2. Cook the shallots gently in the better and oil in a flameproof casserole which is just large enough to take the pheasant. Do not let them brown. Scoop out and reserve. Raise the heat and brown the pheasant briskly all over. Remove from the pan and set aside.
  3. Return the shallots to the pan together with the halved unpeeled grapes and the bouquet garni. Put the pheasant back, breast downwards, and sprinkle over the flour.
  4. Pour in the wine and stock then season with salt and pepper. Cover and simmer gently for 40 minutes or a bit longer until the pheasant is cooked. Transfer to a serving dish and keep warm while you finish the sauce.
  5. Sieve the sauce, pressing the grapes to extract the last drop of flavour. Boil hard to reduce by about a third, then add the skinned grapes and the walnuts.
  6. Bring up to the boil and simmer for one minute then taste and adjust seasoning. Spoon some of the grapes and walnuts around the pheasant and serve the sauce separately.
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