Georgian Pheasant

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.


  • 1 pheasant, drawn and trussed (with barding fat)
  • 2 cups walnut halves
  • Juice of 4 oranges (use blood oranges if possible)
  • cup sweet white wine
  • cup China tea
  • 1 tbsp butter
  • Salt and freshly ground pepper
  • 2 lb seedless white grapes
  • cups reduced game stock


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 preheated oven at 450°F for 20 minutes to brown the breast. Then place the pheasant in a serving dish, surround with the walnuts, and keep warm.

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.