Grandma Rose'S Pheasant

1. 1

   In a skillet, saute the pheasant in 20 grams of butter until browned on all sides.

2. 2

   Add grape juice and cognac.

3. 3

   Cook for 30 minutes over low heat.

4. 4

   Add the nuts.

5. 5

   Make a clear caramel with 50 gr. sugar.

6. 6

   Pour it in the skillet and cook, covered for 15 minutes.

7. 7

   Remove the cover and cook for 10 more minutes until the sauce reduces slightly.

8. 8

   Add grapes.

9. 9

   Drizzle the pheasant with sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.