Poached pheasant with gin-soaked grapes

Method

1. For the gin-soaked grapes: boil together the sugar and water to make a syrup. Cool.

2. Wash the grapes and put in a sterilised container with the thyme, bay leaf and juniper berries. Pour over the gin and enough of the sugar syrup to cover. Leave to steep for a month if possible.

3. For the pheasant: bring the stock to a simmer. Add the pheasant breasts and poach - do not boil - until just cooked through, but still rare. This will take about 8 minutes, depending on the size. Leave to rest.

4. For the cavolo nero: strip the leaves from the stalks. Heat a little olive oil in a large pan, add the cabbage leaves and toss until just starting to wilt. Season.

5. Slice the pheasant breast and serve with the cavolo nero. Spoon over a few of the grapes in gin.

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Ingredients

For the cavolo nero

1 black Cabbage, (cavolo nero)
Olive oil

For the gin-soaked grapes

330g Sugar
350ml water
1kg green grapes
sprig Thyme
1 bay leaf
5 Juniper berries
40ml gin

For the pheasant

100ml chicken stock
2 pheasant breasts

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