Pheasant with grapes is a simple recipe to cook this bird that can sometimes be a little dry. With this recipe it is very juicy. The key is to marinate it for 3 days in an airtight bag used to preserve food.

The first thing to do is to clean the pheasant, remove the guts and feathers. To remove the feathers you pour boiling water over the bird to make it easier to pluck.

What ingredients does the pheasant marinade have?

The ingredients are wine, cognac(80grames) white grapes(150 grames), aromatic herbs such as laurel(1 leave), and thyme. Also about 20 balls of black pepper. Once all the ingredients are mixed, they are crushed with a blender to release all the aromas. Then pour it over the bag and introduce the already cleaned pheasant. Close the bag and leave it in the fridge for 3 days.

Cooked in the oven

Before putting the bird in the oven, clean it well with cold water. Very important, salt and pepper is added and the skin is browned in a casserole with a little oil to seal the meat. In this way we guarantee that the meat does not lose its juices. Put it in the oven at 160 degrees celsius for 45 minutes. When the pheasant is cooked it is cut in 4 pieces. The two breasts and the two thighs. They are left ready to be plated with the sauce.

The pheasant sauce

In the casserole where we have gilded the skin of the pheasant, we add the chopped vegetables. 2 leek, 2 carrot, 1 onion, 2 tomatoes and 200 grams of grapes… add 1 spoonfuls of oil and cook slowly. When the vegetables are very poached, flambé 80 ml of cognac and then pour it over the vegetables. When the mixture is well cooked it is filtered to obtain a liquid sauce.

To the liquid sauce, add 50 grames of white grapes split in half without the seeds and leave them cooking in the sauce for 10 minutes over a low heat. Depending on the quantity of liquid that we obtain, we can add some more cognac and, or white wine.

Tiling

Place thigh and breast,  crown with 3 grapes and pour the sauce. Finally add a sprig of thyme.