Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Pheasant-whole
4 tb Butter
3 tb Salmis sauce
3 tb Pomegranate juice
8 Sections seedless
-oranges
1 c Black grapes, peeled

SJK From
: Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING

Clean and pluck a young pheasant, truss the bird and place it in a
large skillet with the butter. Cook very slowly for twenty minutes
and transfer the bird to an earthenware casserole. Pour the butter
from the skillet over the pheasant and add the grapes, orange pieces,
salmis sauce and pomegranate juice. Simmer for ten minutes and serve
in the casserole with a dish of bread crumbs, soaked in butter, on
the side.

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