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Roast Pheasant with Grapes and Walnuts
Details
- Servings: 4
- Diet: High-Fiber, Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- french
Ingredients
- One 4-pound pheasant, washed and patted dry
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup mixed fresh herbs, such as rosemary, thyme, savory, and basil
- 1 lemon, quartered
- 8 cipolline onions
- 1 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
- 1/2 cup Marsala wine
- 1 cup mixed green and red grapes
- 1/2 cup coarsely chopped walnuts
- 8 large radicchio leaves
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