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Title: Breast Of Pheasant With Grapes And Pine Nuts
Yield: 6 Servings

Ingredients

      3    2-pound pheasants
    1/2 c  olive oil
      6 cl garlic; peeled and choppe
      1 tb soy sauce
      1 c  heavy cream
      2 cn cream of mushroom soup,
           -condensed -; - (10-oz cans)
      8 oz fresh mushrooms
      8 oz butter
      4 oz flour
      4 oz pine nuts
      8 oz green grapes; cut in halves
      4    shallots
      4 fl dry sherry

Instructions

Recipe by: Joe Mannke of Rotisserie for Beef and Bird,
Preparation of the Pheasant-- With a sharp knife,
remove the two breasts from the center bone and also
all the meat from the legs.

Remove all the skin and excess fat. Place the pheasant
breasts and legs in a ceramic dish. Reserve the bones
for another dish.

Marinate with the garlic, soy sauce, and olive oil,
overnight if possible.

STEP TWO: Preparation of the Dish-- Melt the butter in
a heavy skillet, season the pheasant with salt and
pepper, dip in flour, and saute over low heat until
light brown. Remove from skillet and place pheasant on
a heated platter.

Add more butter to the pan, if necessary, and add the
onions and simmer. Combine with the fresh mushrooms,
mushroom soup, sherry wine, heavy cream, and grapes
and bring to a boil. Garnish with pine nuts and ladle
over the pheasants.

Serve with fettuccine.

Preparation Time: 2:00

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