Pheasant With Jeweled Fruits
|Pheasant/Guinea fowl||2 1⁄2 Pound, thaw birds if frozen (1 Whole)|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|White onions||15 Small, peeled (About 1 1/2 Inch Diameter)|
|Seedless green grapes||2 Cup (32 tbs)|
|Pomegranate seeds||1 Cup (16 tbs)|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Homemade chicken broth/Canned regular strength chicken / beef broth||1⁄2 Cup (8 tbs)|
|Dry tarragon||1⁄8 Teaspoon|
Remove pheasant or guinea fowl neck and giblets; reserve for other uses.
Rinse bird inside and out and pat dry.
Melt 2 tablespoons of the butter in a 10- to 12-inch frying pan over medium-high heat.
Add pheasant or guinea fowl; cook, turning, until browned on all sides, about 3 minutes.
Arrange bird, breast up, on a rack in an 11- by 14-inch roasting pan.
Roast, uncovered, in a 450° oven until breast meat at bone is white with a touch of pink; meat should look moist but not soft and wet (to test, make a slash to breastbone parallel to wing joint).
Allow about 20 minutes for a 1 3/4-pound bird, 25 minutes for a 2 1/2-pound bird.
While bird roasts, melt remaining 2 tablespoons butter in frying pan over medium heat.
Add onions; cook, turning frequently, until golden.
Add 1/2 cup water, cover, and cook until onions are just tender when pierced and liquid has evaporated, about 20 minutes.
Before serving, add grapes and pomegranate seeds and stir until warmed.
Set roasted bird on a platter with onions and fruit alongside; keep warm.
Mix sour cream with cornstarch and add to roasting pan with broth, brandy, and tarragon.
Boil over high heat, whisking constantly, until reduced to 1/2 cup.
Carve bird and offer sour cream sauce to spoon over individual portions.