Faisan à la Vigneronne

The French are fussy about game birds, distinguishing between old and young and cock and hen; the female, they say with a wink, is always to be preferred. In this recipe old birds will take at least an hour or even two to cook until they are tender. When pheasants are farm-raised, however, their tenderness is guaranteed and they can be cooked just until rare. Partridge, wild duck or guinea-fowl can be substituted for pheasant. If you use seedless grapes you’ll avoid the tiresome job of scoo