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Poached Pheasant with Gin-Soaked Muscat Grapes
Preparation info
- Serves
2
comfortably - Difficulty
Easy
Appears in
By Matt Tebbutt
Published 2008
This makes an ideal winter starter or a light main course. It needs some forward planning to marinate the grapes – but you could make a batch and use them in other dishes.
Ingredients
2 500 ml 2
Method
Boil the water and sugar together in a saucepan to melt the sugar. Remove and cool.
Wash the grapes and put them in a container with the aromatics. Add the gin and enough of the sugar syrup to cover. Store for a few weeks.
In a saucepan, poach the pheasant breast until medium rare in a light game or chicken stock for no longer than 6–8 minutes. Do not allow to boil, then allow t