Vineyard Dijonnaise Pheasant

Demi-Glace Sauce Mix

Medium

Yield
Serving
10

Preparation
Time
15 minutes

Cooking
Time
50 minutes

Ingredients

500 mL	Inspiration Demi-Glace Sauce
10 mL	Thyme
10 mL	Salt & Pepper
10 mL	Paprika
100 mL	Ground Cumin
10	Pheasant Pieces (breasts or legs with the thighs, skin removed)
150 g	Butter
500 mL	Seedless Grapes
100 mL	Dry White Wine
50 mL	Dijon Mustard
150 mL	15% Country Style Cream

Preparation

Prepare the Inspiration Demi-Glace Sauce according to package directions. Set aside. In a bowl, mix all herbs and seasonings. Rub the pheasant with herb mixture. In a large sauté pan, melt butter until golden brown then sear the seasoned pheasant pieces until lightly brown. Finish the pheasant in a 375°F oven (use the same pan for the oven). Remove the pheasant from oven, add the grapes and sauté for 3 minutes. Deglaze with the white wine, reduce by half. Add the Dijon mustard, cream and Inspiration Demi-Glace Sauce. Bring to boil for 1 minute, reduce heat and allow to simmer 2 minutes. Serve with steamed or boiled new potatoes.