Roast Pheasant with Grape Sauce
Rinse the pheasants, pat dry and season the inside and outside with salt and pepper. Brush with 20 grams (approximately 1 1/2 tablespoons) melted butter.
Arrange the bacon over the pheasant breasts. Truss with butcher's twine then place in a greased roasting pan, breast-side down, and roast in a preheated oven at 220°C (approximately 425°F) for 15 minutes.
Rinse the grapes, sauté 500 grams (approximately 18 ounces) in the remaining butter, stir in the powdered sugar and then deglaze with the Cognac. Add the chicken broth and then puree. Strain through a sieve and add to the pheasants. Flip the pheasants over, reduce the oven to 180°C (approximately 350°F) and roast for about 30 minutes. Remove the pheasants from the roasting pan. Whisk the crème fraîche into the sauce and simmer until reduced slightly. Add the remaining grapes and season with salt and pepper. Arrange the pheasants on a serving platter with the grape sauce.