Entree: France – Faisan aux raisins (Pheasant with raisins)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr

Additional 10 min

Total 1 hr 20 min

Ingredients

- 1 whole pheasant, approx. 2.5 lb (1.1 kg) total
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 4 shallots, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup (75 g) golden raisins
- 1 cup (240 ml) dry red wine (Burgundy or similar)
- 1 cup (240 ml) chicken or game stock
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper

Instructions

1. Season the pheasant inside and out with salt and pepper. In a large Dutch oven or heavy pan, heat butter and olive oil over medium-high heat.
2. Brown the pheasant on all sides, about 6–8 minutes total, then remove and set aside.
3. Reduce heat to medium, add sliced shallots and minced garlic to the pan and cook until softened and beginning to color, about 5 minutes.
4. Stir in golden raisins, then deglaze the pan with red wine, scraping up browned bits. Simmer 2 minutes to meld flavors.
5. Return the pheasant to the pot, add chicken stock, thyme and bay leaf. Bring to a gentle simmer, cover, and transfer to a 325°F (160°C) oven.
6. Braise until the pheasant is tender and cooked through, about 45–60 minutes, basting once or twice with the pan juices.
7. Remove the pheasant to rest 10 minutes. Skim excess fat from the sauce and reduce the sauce on the stovetop if needed to thicken; adjust seasoning.
8. Carve the pheasant and serve with the raisin-wine sauce spooned over the meat.