Pheasant à la Géorgienne

Ingredients

• 1 pheasant
• 30 fresh walnuts
• juice of 1 kilogramme white grapes and 4 oranges
• 1 glass Malvoisie wine
• 1 glass strong infusion of green tea
• 50 grammes butter
• seasoning
• 2 decilitres game sauce Espagnole

Instructions

1. Truss the pheasant as for an Entrée.
2. Put it in a casserole with the 30 halved and peeled fresh walnuts, the juice of a kilogramme of white grapes and of 4 oranges pressed through a sieve, a glass of Malvoisie wine, a glass of strong green tea infusion, 50 grammes of butter and the necessary seasoning.
3. Poach the pheasant for about 40 minutes, ensuring it colours towards the end of the cooking.
4. Dish it up at the moment of serving and surround it with the walnuts.
5. Pass the cooking liquid through a napkin, add 2 decilitres of game sauce Espagnole and reduce by half.
6. Coat the pheasant and its garnish lightly with the sauce.
7. Serve the rest of the sauce separately.