1 Pheasant
Bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon allspice
2 tablespoons olive oil
1/2 cup golden raisins
1 onion chopped (half for stock, half for pheasant skillet)
1/2 cup gin
1/2 cup dry vermouth
1 teaspoon tomato paste
3 inch sprig rosemary
1 cup halved seedless grapes

Cut pheasant into 6 serving pieces. Rinse and pat dry. Reserve feet, back neck and wing tips into a sauce pan, add water a bay leaf, half of an onion, salt and pepper and simmer uncovered for 30 minutes to make a broth.

In a small bowl mix together salt, pepper,  and allspice. Sprinkle pheasant evenly with allspice mixture. In a 10” oven proof skillet heat oil and add pheasant. Sauté until golden, maybe 5-8 minutes on each side. Transfer bird to a plate. In skillet add onions and raisins cooking until onions are soft. Add gin and wine bring to a gentle boil. Add pheasant stock, tomato paste, rosemary and salt and pepper to taste and bring to a boil. Add pheasant to skillet skin side down. Put on a good tight lid and braise in oven at 350 until meat is well cooked and tender, maybe 30 to 45 minutes. Braise longer if the meat is not tender.

Remove bird and boil to reduce and thicken sauce. If you need to you can add some cornstarch mixed in water to thicken to sauce. Add grapes at the end.

Serve on two plates, I think a nice red cabbage cooked in broth and white wine and some wild rice goes very well with this dish.

Cheers: Rodger

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