Grape pheasant

Preparation:

Preparation: After cleaning the pheasant, flame it, then cut it into pieces. Season it with salt and pepper and put it to brown in a previously heated saucepan. Once browned, cover, lower the heat source and cook for about 40 minutes. In the meantime shell the grapes and put them to macerate in a cup with the cognac. When the pheasant is cooked, remove the pieces from the casserole, dilute the cooking sauce with the white wine and the Madeira wine, let it reduce a little and add the grapes with their juice and the pheasant pieces. Cover with lid and leave to infuse for a few more minutes, then serve.