Season pheasant and add a few sage leaves. Stuff it completely with green grapes and a few leaves of
sage, truss the pheasant so that during cooking the grapes cannot fall out. Rub salt into the bird and put
it in a roasting pan with olive oil and a little butter. Sauté the pheasant until golden brown and baste with
a glass of white wine, leave for five minutes until all the alcohol evaporates, then add the beef stock and
slowly cook. Cut the pheasant pieces, keeping the grapes aside. Fry and add a glass of grape juice, keeping
the meat on the heat for ten minutes. Serve with the grapes cooked, cover with the juices and add some
grapes along with spinach in butter or baked potato and green salad, with glass of sweet red or rose wine
Pheasant, extra-virgin olive oil, butter, sage, salt and pepper, white grapes (Malvasia and Moscato), white wine, stock, grape juice.