Georgian here refers to that part of southern Russia, not to either the period or the American state. This recipe is one of the classic ways of cooking pheasant and is perfectly delicious.
Put the pheasant in a flameproof casserole with the walnuts. Moisten with the orange juice, sweet white wine, and tea. Add the butter, and season with salt and pepper. Cover the casserole. Bring the liquid to a boil, then reduce the heat and simmer gently for 45 minutes, adding the grapes after 25 minutes.
Remove the pheasant, reserving the cooking liquid and walnuts. Discard the barding fat and untruss the pheasant. Place it in a roasting pan and put it in a
Pour the cooking liquid into a saucepan and boil to reduce until it is syrupy. Add the reduced game stock. Strain the sauce and pour it over the pheasant.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.