Breast of Pheasant /w Grapes & Pine Nuts
3 2-pound pheasants
1/2 cup olive oil
6 cloves garlic, peeled and chopped
1 tablespoon soy sauce
1 cup heavy cream
2 cans cream of mushroom soup, condensed, (10-ounce cans)
8 ounces fresh mushrooms
8 ounces butter
4 ounces flour
4 ounces pine nuts
8 ounces green grapes, cut in halves
4 fluid ounces dry sherry
With a sharp knife, remove the two breasts from the center bone
and also all the meat from the legs.
Remove all the skin and excess fat. Place the pheasant breasts and
legs in a ceramic dish. Reserve the bones for another dish.
Marinate with the garlic, soy sauce, and olive oil, overnight if
Melt the butter in a heavy skillet, season the pheasant with salt
and pepper, dip in flour, and saute over low heat until light brown.
Remove from skillet and place pheasant on a heated platter.
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.
Serve with fettuccine.