Pheasant with Grapes

Preparation: 20 min – Cooking time: 60 to 70 min
Ingredients pour 6 servings:

1 pheasant, skinned and cleaned
4 strips of lard
1 kg white table grapes
½ glass Armagnac
olive oil
salt and freshly ground pepper

Preparation:

1/Wash grapes, set aside half and press other half for juice.

2/Macerate whole grapes in Armagnac, stirring occasionally.

3/SSeason inside of pheasant with salt and pepper. Truss and lard. Brown bird on all sides in olive oil, then flame with Armagnac.

4/Add grape juice, season with pepper and simmer 1 hr on medium heat.

5/At the very end of cooking time, add macerated grapes. Just heat through, then serve.

Accompany with braised cabbage or creamed mushrooms and
Château Malvat 2000 or 2002