(Pheasant with wild berries - Our recipe)

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.