Georgian Pheasant from Two Fat Ladies Obsessions by Clarissa Dickson Wright
Georgian here refers to that part of southern Russia, not to either the period or the American state. This recipe is one of the classic ways of cooking pheasant and is perfectly delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Dutch oven
- Stove
- Citrus press
- Tongs
- Slotted spoon
- Mixing bowl
Ingredients
- Salt
- freshly ground pepper
- 2 lb seedless white grapes
- 1¼ cups reduced game stock
- 1 pheasant, drawn and trussed (with barding fat)
- Juice of 4 oranges (use blood oranges if possible)
- 2 cups walnut halves
- 1 tbsp butter
- ⅔ cup China tea
- ⅔ cup sweet white wine
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