Yield: 6 Servings
|½ cup||Olive oil|
|6 cloves||Garlic; peeled and choppe|
|1 tablespoon||Soy sauce|
|1 cup||Heavy cream|
|2 cans||Cream of mushroom soup, condensed -- (10-oz cans)|
|8 ounces||Fresh mushrooms|
|4 ounces||Pine nuts|
|8 ounces||Green grapes; cut in halves|
|4 fluid ounce||Dry sherry|
Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX Preparation Time: 2:00 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.
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 possible.
STEP TWO: Preparation of the Dish-- 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.