Ingredients

• 2- pounds pheasant breast, boneless, skinless
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 2 tablespoons olive oil
• 1/3 cup golden raisins
• 1/4 cup minced shallots (about 3)
• 1/2 cup dry white wine
• 3/4 cup chicken broth
• 1 teaspoon tomato paste or 2 teaspoons ketchup
• a 3-inch fresh rosemary sprig plus 1/2 teaspoon minced leaves
• 1/2 cup halved red and/or green seedless grapes

Preparation

Rinse pheasant under cold water and pat dry. Cut pheasant breasts into small serving size pieces, Removing shot when you find it ?

In a small bowl stir together salt, pepper and allspice. Pat pheasant dry again and sprinkle evenly with allspice mixture. In a 10-inch heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and saute pheasant until golden, about 3 minutes on each side. Transfer pheasant to a plate.

Add raisins and shallots to oil remaining in skillet. Cook over moderate heat, stirring, until shallots are softened. Stir in wine and boil until reduced by about half. Stir in stock, tomato paste or ketchup, rosemary sprig, and salt and pepper to taste and bring sauce to a boil.

Stir minced rosemary and grapes into sauce and boil until slightly thickened, about 1 minute.

Add pheasant breast to sauce and braise 2 or 3 minutes or until meat is cooked through and tender.

Serve over prepared white or wild rice, dividing pheasant between 2 plates.

Wine suggestion: Pairs perfectly with Pinot Noir

Submitted by Guy Hemond