Pheasant With Fresh Figs

Preparation:

Preparation: Clean the innards of the pheasant and flame it. Work the butter with salt and pepper and grease the pheasant inside and out. Put the pheasant in the oven at 180 degrees for 3/4 of an hour, turning it from time to time. Soak the raisins and when they are soft pass them to the mixer by adding the water in which they were soaked. Cut the figs into 4 parts and put them to flavor in a little butter, add the blended grapes, add the juice of 1 lemon and a little butter. Heat over the fire and pour over the pheasant. Serve on a platter with the figs cut into quarters.