Roast pheasant with grapes

Ingredients for 2 servings:

• 1 pheasant(s), gutted
• 200 g grapes, green or blue
• 2 tbsp butter
• 6 juniper berries
• 1 cup broth
• 2 slice(s) bacon, green, thinly sliced
• salt and pepper

Instructions

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

Swedish court

Pluck, singe, clean, and wipe the pheasant with kitchen paper. Rub it inside and out with salt and pepper. Stuff the abdominal cavity with the grapes and sew or pin the opening shut. Tie the pheasant. Melt the butter in a roasting pan and place the pheasant breast-side up. Place one or two slices of bacon on the breast. Crush the juniper berries and add them to the roasting pan. Preheat the oven to 220°C (top and bottom heat) and roast the pheasant for about 40 minutes, basting occasionally with the drippings. Remove the string after roasting. Serve the pheasant with the meat juices, which have been reduced with a little stock, and garnish with small blue-red grapes. Arrange the pheasant on warmed plates with vegetables, boiled potatoes, cranberries, and pineapple leaves and serve. Red Burgundy goes very well with the pheasant.