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*Pheasant is available at specialty butcher shops.
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Make wild rice:Preheat oven to 350F.
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In a fine sieve rinse wild rice well and drain.
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In a small saucepan bring broth to a simmer.
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In a small flameproof casserole Saute/fry rice in oil over moderately high heat, stirring, 1 minute and stir in warm broth and salt and pepper to taste.
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Bring mix to a boil and bake, covered, in middle of oven 1 hour, or possibly till liquid is absorbed and rice is tender.
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While rice is cooking, in a 10-inch skillet cook bacon over moderate heat till crisp and transfer to paper towels to drain.
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Transfer all but 1 Tbsp.
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drippings to a small bowl and reserve for cooking pheasant.
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Heat drippings remaining in skillet over moderately high heat till warm but not smoking and saute/fry onion and cabbage, stirring, till softened.
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Add in vinegar and salt and pepper to taste and sautA, stirring, 1 minute.
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Chop bacon.
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Just before serving, stir cabbage mix and bacon into wild rice.
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Make pheasant while rice is cooking:Rinse pheasant under cool water and pat dry inside and out.
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Cut pheasant into 6 serving pcs, transferring feet, back, neck, and wing tips to a small saucepan.
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To saucepan add in water and bay leaf and simmer, uncovered, 15 to 20 min, or possibly till reduced to about 3/4 c.. Strain stock through a fine sieve into a heatproof bowl.
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In a small bowl stir together salt, pepper, and allspice.
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Pat pheasant dry again and sprinkle proportionately with allspice mix.
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In a 10-inch heavy ovenproof skillet heat oil with 1 Tbsp.
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reserved drippings over moderately high heat till warm but not smoking and saute/fry pheasant till golden brown, about 5 min on each side.
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Transfer pheasant to a plate.
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In fat remaining in skillet cook raisins and shallots over moderate heat, stirring, till shallots are softened.
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Stir in gin and boil till most is evaporated.
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Stir in wine and boil till reduced by about half.
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Stir in stock, tomato paste, rosemary sprig, and salt and pepper to taste and bring sauce to a boil.
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Add in pheasant to sauce, skin sides down, and braise, tightly covered, in middle of 350F.
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oven till breast meat is cooked through and tender, about 10 min.
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Transfer breasts to a clean plate and keep hot, covered.
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Braise legs and thighs till cooked through and tender, about 10 min more.
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Transfer legs and thighs to plate and keep hot, covered.
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Stir chopped rosemary and grapes into sauce and boil till slightly thickened, about 1 minute.
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Divide pheasant between 2 dinner plates, spooning sauce over it, and serve with red cabbage wild rice.
