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Breast Of Pheasant With Grapes And Pine Nuts
3 2-pound pheasants
1/2 c olive oil
6 cloves garlic,peeled and-chopped
1 T soy sauce
1 c heavy cream
20 oz cream of mushroom soup-condensed,(2 cans)
8 oz fresh mushrooms
8 oz butter
4 oz flour
4 oz pine nuts
8 oz green grapes,cut in halves
4 shallots
4 fluid ounces dry sherry
Preparation of the Pheasant--
With a sharp knife, remove the two breasts from the center bone and also all the meat from the legs.
Remove all the skin and excess fat. Place the pheasant breasts and legs in a ceramic dish. Reserve the bones for another dish.
Marinate with the garlic, soy sauce, and olive oil, overnight if possible.
Preparation of the Dish--
Melt the butter in a heavy skillet, season the pheasant with salt and pepper, dip in flour, and saut over low heat until light brown.
Remove from skillet and place pheasant on a heated platter.
Add more butter to the pan, if necessary, and add the onions and simmer.
Combine with the fresh mushrooms, mushroom soup, sherry wine, heavy cream, and grapes and bring to a boil. Garnish with pine nuts and ladle over the pheasants.
Serve with fettuccine. | 
