Breast Of Pheasant With Grapes And Pine Nuts Recipe

• 3 x 2-lb. pheasants
• 1/2 c. Extra virgin olive oil
• 6 cl Garlic, peeled and choppe
• 1 Tbsp. Soy sauce
• 1 c. Heavy cream
• 2 can Cream of mushroom soup, condensed - (10-ounce cans)
• 8 ounce Fresh mushrooms
• 8 ounce Butter
• 4 ounce Flour
• 4 ounce Pine nuts
• 8 ounce Green grapes, cut in halves
• 4 x Shallots
• 4 fl ounce Dry sherry

1. 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.
2. Remove all the skin and excess fat.
3. Place the pheasant breasts and legs in a ceramic dish.
4. Reserve the bones for another dish.
5. Marinate with the garlic, soy sauce, and extra virgin olive oil, overnight if possible.
6. STEP TWO: Preparation of the Dish- Heat the butter in a heavy skillet, season the pheasant with salt and pepper, dip in flour, and saute/fry over low heat till light brown.
7. Remove from skillet and place pheasant on a heated platter.
8. Add in more butter to the pan, if necessary, and add in the onions and simmer.
9. Combine with the fresh mushrooms, mushroom soup, sherry wine, heavy cream, and grapes and bring to a boil.
10. Garnish with pine nuts and ladle over the pheasants.
11. Serve with fettuccine.

pheasants, extra virgin olive oil, garlic, soy sauce, heavy cream, cream of mushroom soup, mushrooms, butter, flour, nuts, green grapes, shallots, sherry

Taken from cookeatshare.com/recipes/breast-of-pheasant-with-grapes-and-pine-nuts-92094 (may not work)