Pheasant, Georgian Style

Per person 3244 J

Preparation time: 30 min. Preparation time: 65 min.

Rinse the pheasant under cold water (defrost the frozen one). Dry with paper towels. Season inside and out with salt. Tie wings and legs tightly. Wrap with bacon slices (barding). Pin with toothpicks or tie with thread.

Heat light butter in roasting pan. Brown pheasant in it for about 10 minutes. Add fresh or dried walnuts to the pan and fry briefly. Pour grape juice with orange juice and Malvasier and steam for 10 min. with the saucepan open.

In the meantime, pour green tea into a teacup form. Pour bubbling boiling hot water half full. Steep for 5 min. Pour from the leaves. Tea to the pheasant form. Cook for 40 minutes with the lid on. Pour the stock from time to time. Remove the pheasant from the pot. Remove wooden stick or thread and bacon slices. Keep the bacon slice. Arrange pheasant on a heated plate and keep warm. Strain the stock. Thicken sauce with cornstarch mixed in cold water. Add diced bacon slices. Season with salt and pepper. Mix in whipped cream. Heat until just before boiling. Pour over pheasant, which is garnished with washed, well-drained grapes.

Menu suggestion: Entrée: Banana cocktail Main course: Georgian style pheasant with mashed potatoes, served with red Languedoc wine.

Afters

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