Season the pheasant breasts with salt, pepper and fry well in oil/butter mixture on both sides so that they are still juicy inside and set aside.
Sauté shallot cubes in frying pan, perhaps adding a little butter, add grapes extinguish with a little grape juice (add sweet white wine if desired) and cook.
For the celery, sauté the shallots in the butter and oil mixture, add the celery stalks, cover and sauté until the water is gone.
Pour in whipped cream. Finish with chopped parsley.
Serve with homemade sparrows.
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