Breast Of Pheasant With Grapes And Pine Nuts Recipe

Name: Breast Of Pheasant With Grapes And Pine Nuts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1490

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 x 2-lb. pheasants, 1/2 c. Extra virgin olive oil, 6 cl Garlic, peeled and choppe, 1 Tbsp. Soy sauce, and more.

Yes, Breast Of Pheasant With Grapes And Pine Nuts Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!