Pheasant Alla Vignaiola

Preparation:

Preparation: Divide the pheasant into 4 parts and bone the breast. Put the whole bird to marinate overnight in the wine with a chopped onion and 2 cloves of garlic, then drain and brown it in the butter together with the chopped vegetables from the marinade. Then sprinkle a glass of wine from the marinade, add salt and pepper, cover and cook over a moderate heat for an hour, adding a drop of broth. At the end, blend the cooking liquid which should be quite small. Prepare the compote by browning the chopped shallot and half an apple cut into chunks in butter and, after a few minutes, also the black grapes cut in half. Add salt, brown for a little more, then pass to the electric mincer, then distributing the compote in the vol-au-vents. Serve the sauced pheasant with the cooking juices, accompanied by the vol-au-vents and, if desired, by rice timbales.