Fagiano ai frutti di bosco
Pheasant with wild berries
- 1 (about 2 2/3 lb) pheasant
- 300 g (10 1/2 oz) wild berries
- 3 juicy oranges
- 2 tablespoons sugar
- 4 tablespoons dried chives
- 10 tablespoons extra virgin olive oil
- 100 ml (4 fl oz - 1/2 C) orange-flavored liqueur (arancino)
- Salt
- Time:
preparation: 20 minutes
cooking: 80 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Put 250 g (8 1/2 oz) wild berries together with sugar and orange juice in a little saucepan; bring
to the boil and keep on cooking for few minutes. Purée in a blender or food processor until smooth and pass through a sieve in
order to eliminate little seeds.
Fry lightly pheasant in olive oil with chives in order to brown it on all sides. Pour over orange-flavoured liqueur
and let it evaporate partially over a fierce heat. At this point season to taste with salt, add half a glass of warm water and
puréed wild berries. Cook for about an hour, half-covered, over a gentle flame. Add some warm water if necessary. Add the
remaining wild berries one or two minutes before the end of cooking.
Serve hot.
What's the right wine ?
Our suggestion is: Prosecco di Conegliano Valdobbiadene (sparkling wine from Italy)
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
The author Loretta Sebastiani lives in Italy (IT)
Google+ | Twitter | Facebook | Pinterest