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Braised Pheasant

1 Hen pheasant-whole
1 lb Grapes-seedless
1 tb Vinegar
5 sm Shallots-sliced
1 Strip of fat pork
2 1/2 c Cream
1 1/2 c Chicken bouillon
1 tb Horseradish
1 tb Butter
1 tb Brandy
Salt & pepper to taste


Saute pheasant with shallots and butter. Flame it with brandy. Add salt and pepper along with the bouillon to the pheasant. Cook in a preheated 300 oven for half an hour, basting with the sauce regularly. Combine cream, horseradish and vinegar, cook for fifteen or twenty minutes longer. Just before it is finished, taste for seasoning and add the peeled grapes to the sauce five minutes before serving.





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