Pheasant with Grapes and Pine Nuts
**Pheasant with Grapes and Pine Nuts** This dish is a classic example of the rustic yet elegant cuisine that has made the Basque region of Spain so famous. Pheasant is a lean, flavorful bird that pairs well with the sweet grapes and nutty pine nuts. The dish is seasoned with a simple mix of olive oil, lemon juice, oregano, salt, and pepper, and then roasted until the pheasant is cooked through and the grapes are starting to burst. Serve the pheasant with a side of crusty bread to soak up all the delicious juices.
The Basque region of Spain is a land of mountains, forests, and coastline, and its cuisine reflects the bounty of its natural surroundings. Pheasant is a popular game bird in the Basque country, and it is often cooked with local ingredients such as grapes and pine nuts. This dish is thought to have originated in the Middle Ages, when hunters would bring their pheasant home and cook it over an open fire. Today, pheasant with grapes and pine nuts is a staple of Basque cuisine, and it is enjoyed by people all over the world. There are many different ways to cook pheasant with grapes and pine nuts, but the most traditional method is to roast the pheasant in a wood-fired oven. This gives the pheasant a smoky flavor that complements the sweetness of the grapes and the nuttiness of the pine nuts. However, you can also roast the pheasant in a regular oven, or even grill it or cook it in a slow cooker. No matter how you choose to cook it, pheasant with grapes and pine nuts is a delicious and satisfying dish that is sure to please everyone at the table.
Pheasant with Grapes and Pine Nuts Pheasant with Grapes and Pine Nuts Pheasant with Grapes and Pine Nuts Pheasant with Grapes and Pine Nuts
Prep time: 15 | Cook time: 35 | Serves: 4
Ingredients
  • 1 pheasant, cut into pieces
  • 1 cup grapes, halved
  • 1/2 cup pine nuts
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine the pheasant, grapes, pine nuts, olive oil, lemon juice, oregano, salt, and pepper.
  3. Toss to coat.
  4. Spread the mixture in a single layer on a baking sheet.
  5. Bake for 30-35 minutes, or until the pheasant is cooked through.
  6. Serve immediately.
Why It Works
  • The combination of pheasant, grapes, and pine nuts is a classic for a reason. The pheasant is lean and flavorful, the grapes add a touch of sweetness, and the pine nuts add a nutty crunch.
  • Roasting the pheasant in the oven helps to develop its flavor and create a crispy skin.
  • The lemon juice and oregano add a bright and herbaceous flavor to the dish.
  • The olive oil helps to keep the pheasant moist and tender.