Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Diced Pheasant or Partridge with Grapes.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Diced Pheasant or Partridge with Grapes. Empty Diced Pheasant or Partridge with Grapes.

    Post  Admin on Wed Feb 11, 2015 11:36 pm

    Serves 2 or 3.


    800 grams of Pheasant or Partridge.
    2-3 tbsp Olive Oil
    1 Onion (chopped)
    120g Seedless Grapes (halved)
    200ml Red Grape Juice
    1tsp Corn Flour
    300ml Game stock or vegetable stock (cold)
    10g Butter
    Salt & Pepper
    4tsp Toasted Almonds
    2 sprigs Thyme


    Bring the meat to room temperature and pat dry with kitchen paper. Heat the oil in a large frying pan and sear the meat in 2-3 batches until lightly browned. Remove and set aside.

    Add the onions and grapes to the pan and sweat over a medium heat for 3-4 minutes. Deglaze the pan with grape juice, bring to the boil and reduce the liquid by half. Dissolve the corn flour in the cold stock, add to the sauce and bring back to the boil, reduce until the sauce thickens.

    Return the meat to the pan and add the butter. Reheat over a low heat for 4-5 minutes, but do not allow the sauce to boil as this will make the meat tough. Season with salt and pepper and serve on preheated plates. Sprinkle with toasted almonds and garnish with thyme.

    Serve with pea and potato mash.

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