Catalan pheasant with grapes

Ingredients

• 2 partridge, cut into quarters, with wings and carcass
• 2 onions
• 2 leeks
• One large carrot
• flour
• cardamom
• 2 large orange zests
• Juniper berry
• 1 glass of mistelle (sweet wine)
• 1 cup of chicken stock
• 10 grams of dark chocolate
• butter
• oil
• 40 grains of white grape
• salt

Chop the onion, leek, and carrot into small pieces. In a saucepan, brown the meat in a little butter for about 20 minutes over medium heat, then add a little more butter, the onion, and the carrot.

While that’s happening, season the pheasant pieces and brown them in a frying pan with a generous amount of oil.

Once the onion is golden, reduce the heat and add the leek, orange zest, cardamom seeds, and juniper berries. Cook for 4 minutes.

Pour the in the mistelle and let it reduce until the alcohol has evaporated, then add the broth and simmer. Strain the sauce.

Peel the grapes: submerge them in boiling water for 10 seconds, then in ice water.

In a large saucepan, combine the sauce and the pheasant pieces, and cook until they are tender. Add the chopped chocolate to thicken the sauce.

Melt butter in a frying pan and sauté the grapes over high heat. Then, add them to the casserole dish.

Season and serve, with a salad of lettuce and apple.