Roast Pheasant With Grapes, Pomegranate Seeds, and Tiny Onions
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Number of Servings
Serves 2-3
Ingredients
1 pheasant (about 2-1/2 pounds), 4 tablespoons butter or margarine, 10 to 15 small white boiling onions (1-1/2" diameter), 1-1/2 to 2 cups seedless green grapes, 1/2 to 1 cup pomegranate seeds (optional), 1/2 teaspoon cornstarch,1/3 cup sour cream, 1/2 cup beef broth, 2 tablespoons brandy, 1/8 teaspoon dried tarragon,
Directions
Remove pheasant neck and giblets; reserve for other uses. Rinse bird inside and out and pat dry.
- Melt 1 tablespoons of the butter in a wide frying pan over medium-high heat.
- Add pheasant; cook, turning, until browned on all sides.
- Place pheasant, breast up, on a rack in a shallow roasting pan.
- Roast in a 450�F oven until bird tests done (about 25 minutes-when a slash cut in thickest portion of breast looks moist but not wet; meat will be white with touch of pink at the bone).
- After you put the bird in the oven, melt remaining 2 tablespoons butter in frying pan over medium heat.
- Add onions and cook, turning frequently, until golden.
- Add water; cover and cook until onions are just tender when pierced and liquid as evaporated (about 20 minutes).
- Add grapes and pomegranate seeds; stir until warmed.
Remove pheasant to a platter, arrange onions and fruit alongside and keep warm.
- Stir together cornstarch and sour cream; add to roasting pan juices with broth, brandy, and tarragon.
- Boil over high heat, stirring constantly, until sauce is reduced to 1/2 cup.
- Pour into a serving bowl to be spooned over individual servings.
