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1
Preheat oven to 350F.
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2
In a fine sieve rinse wild rice well and drain.
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3
In a small saucepan bring broth to a simmer.
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4
In a small flameproof casserole Saute rice in oil over moderately high heat, stirring, 1 minute and stir in hot broth and salt and pepper to taste.
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5
Bring mixture to a boil and bake, covered, in middle of oven 1 hour, or until liquid is absorbed and rice is tender.
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6
While rice is cooking, in a 10-inch skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain.
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7
Transfer all but 1 tablespoon drippings to a small bowl and reserve for cooking pheasant.
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8
Heat drippings remaining in skillet over moderately high heat until hot but not smoking and saute onion and cabbage, stirring, until softened.
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9
Add vinegar and salt and pepper to taste and saute, stirring, 1 minute.
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10
Chop bacon.
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11
Just before serving, stir cabbage mixture and bacon into wild rice.
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12
Rinse pheasant under cold water and pat dry inside and out.
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13
Cut pheasant into 6 serving pieces, transferring feet, back, neck, and wing tips to a small saucepan.
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14
To saucepan add water and bay leaf and simmer, uncovered, 15 to 20 minutes, or until reduced to about 3/4 cup.
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15
Strain stock through a fine sieve into a heatproof bowl.
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16
In a small bowl stir together salt, pepper, and allspice.
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17
Pat pheasant dry again and sprinkle evenly with allspice mixture.
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18
In a 10-inch heavy ovenproof skillet heat oil with 1 tablespoon reserved drippings over moderately high heat until hot but not smoking and saute pheasant until golden, about 5 minutes on each side.
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19
Transfer pheasant to a plate.
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20
In fat remaining in skillet cook raisins and shallots over moderate heat, stirring, until shallots are softened.
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21
Stir in gin and boil until most is evaporated.
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22
Stir in wine and boil until reduced by about half.
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23
Stir in stock, tomato paste, rosemary sprig, and salt and pepper to taste and bring sauce to a boil.
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24
Add pheasant to sauce, skin sides down, and braise, tightly covered, in middle of 350F.
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25
oven until breast meat is cooked through and tender, about 10 minutes.
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26
Transfer breasts to a clean plate and keep warm, covered.
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27
Braise legs and thighs until cooked through and tender, about 10 minutes more.
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28
Transfer legs and thighs to plate and keep warm, covered.
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29
Stir minced rosemary and grapes into sauce and boil until slightly thickened, about 1 minute.
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30
Divide pheasant between 2 dinner plates, spooning sauce over it, and serve with red cabbage wild rice.
