Clean feathers and cut them in rooms. In a casserole with a little oil, put the finely cut vegetables on fire and let them take color.
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| Ingredients to make Guisado foisan with grapes: |
| 2 ud. faisán 36 ud. UVA (without Pepitas) flour 1 ud. onion 2 ud. leek 2 ud. carrot 1 bouquet bouquet of herbs 1 dl. brandy 2 dl. Moscatel salt pepper olive oil |
Ingredients to make Guisado foisan with grapes:
2. Next, add the pumpled and floured Faisan and the bouquet of aromatic herbs. Let it do a little over low heat and flambo with the brandy.
3. Then add the moscatel and let reduce. Incorporate twelve grapes and the bird broth (which we will have previously prepared with the bones and neck of the Faisan), and let the pheasan finish cooking. Peel the remaining 24 grapes and reserve them. Remove the pheasan and strain the sauce.
4. Put the bird again in the sauce, already cast, with the grapes and let cook 3 or 4 more minutes. Rectify the salt point and check that the sauce is thick enough. To serve it, cut the breasts into sheets and place them on the plate in a colorful way. Accompany with the thigh and water the plate with the sauce and grapes.
5. The cooking time depends on the fire, weight and age of the animal, so it is difficult to give a fixed time in advance. Normally the thighs should be cooked 10 minutes more than the breasts, as their meat is harder. It can be served with truffle (optional) sheets.
