Pheasant Georgian style

Ingredients for 4 servings:

• 1 pheasant(s), ready to cook or a duck
• 500 g grapes, green
• 150 g walnuts
• 3 oranges, squeezed
• 200 ml green tea
• 250 ml Madeira
• 100 ml Game stock
• 45 g butter
• Salt
• black pepper
• Jam (orange marmalade)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

also possible with duck

Stuff the bird with the grapes and 2/3 of the walnuts and place in a roasting pan. Pour in the orange juice, tea, Madeira wine, and game stock. Finely chop the remaining walnuts and mix with the butter. Brush the bird with this mixture. Season with salt and pepper, not too much. Cover the roasting pan and place in the oven at 200°C for a good hour. Remove the bird from the roasting pan and strain the meat juices into a saucepan. Reduce this juice until the sauce is almost syrupy. Divide the bird into portions and keep warm in the oven. Arrange on a saucepan with the orange marmalade. Tips: Instead of cranberries, the orange marmalade is used for game. For hearty eaters, duck is better. Pheasant tastes more delicate. Serve with champagne cabbage or apple red cabbage and mashed potato and apple casserole.