BREAST OF PHEASANT WITH GRAPES & PINE NUTS

      Title: BREAST OF PHEASANT WITH GRAPES & PINE NUTS
  Categories: New america, Game and fo
       Yield: 6 Servings
  
       3    2-pound pheasants
     1/2 c  Olive oil
       6 cl Garlic; peeled and choppe
       1 tb Soy sauce
       1 c  Heavy cream
       2 cn Cream of mushroom soup,
            -condensed -- (10-oz cans)
       8 oz Fresh mushrooms
       8 oz Butter
       4 oz Flour
       4 oz Pine nuts
       8 oz Green grapes; cut in halves
       4    Shallots
       4 fl Dry sherry
  
   Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX
   Preparation Time: 2:00 STEP ONE: Preparation of the Pheasant-- With a
   sharp knife, remove the two breasts from the center bone and also all
   the meat from the legs.
   
   Remove all the skin and excess fat. Place the pheasant breasts and
   legs in a ceramic dish. Reserve the bones for another dish.
   
   Marinate with the garlic, soy sauce, and olive oil, overnight if
   possible.
   
   STEP TWO: Preparation of the Dish-- Melt the butter in a heavy
   skillet, season the pheasant with salt and pepper, dip in flour, and
   saute over low heat until light brown. Remove from skillet and place
   pheasant on a heated platter.
   
   Add more butter to the pan, if necessary, and add the onions and
   simmer. Combine with the fresh mushrooms, mushroom soup, sherry wine,
   heavy cream, and grapes and bring to a boil. Garnish with pine nuts
   and ladle over the pheasants.
   
   Serve with fettuccine.
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