Pan-fried Pheasant Breasts with Grapes and Wine sauce -

Pan-fried Pheasant Breasts with Grapes and Wine sauce Tiganita Stithi Fasianou me saltsa Stafyliwn
BY: Greek Cooking Made Easy
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Serves 4 persons
This pheasant breast recipe delivers a dish packed with the unforgettable, Greek Autumnal flavors. Thats thanks to the gamy taste of pheasant, first fried and then braised in a rich sauce with grapes, thyme, semi sweet Greek wine and grape molasses.
Its actually a quick to prepare dish with a few ingredients but certainly a stunning result!
Thats why it can stand as a centerpiece on an elegant celebratory dinner, Thanksgiving or even the festive season, if you are looking for something more extravagant than turkey.

INGREDIENTS:
Ingredients for frying the pheasant:
550 gr / 1.2 lb / 4-5 pieces Pheasant Breasts
3 tbsp. / 45 ml Olive Oil
2 tbsp. Butter
Freshly ground Salt and Pepper
Optional: 100 gr/ 3.5 oz Pt de foie Gras (liver Pt)
Ingredients for the sauce:
200 gr / 7 oz Grapes, red or black, seedless, washed, cut in half (weighed cleaned)
1/5 glass / 50 ml Greek Red Wine, semisweet
cup / 125 ml lukewarm Water
1 tsp. Corn Flour
1 tbsp. / 15 ml Grape Molasses or Greek Honey
tsp. dry Thyme
Freshly ground Salt and Pepper


BY: Greek Cooking Made Easy
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