DIRECTIONS:
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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.
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Remove all the skin and excess fat. Place the pheasant breasts and legs
in a ceramic dish. Reserve the bones for another dish.
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Marinate with the garlic, soy sauce and olive oil, overnight if possible.
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Step two: Preparation of the Dish. Melt the butter in a heavy skillet,
season the pheasant with salt and pepper, dip in flour, and sauté
over low heat until light brown. Remove from skillet and place pheasant
on a heated platter.
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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.
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Serve with fettuccine.
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