Pheasant with wild berries (Fagiano ai frutti di bosco)
Our original home cooking
There are several ways to cook pheasant. My mother had become an expert. It's a meat that requires particular attention. As for whole game, even when reared, you must add something sweet to soften its strong taste. The fruit is ideal. Hence my idea: to combine it with berries. This dish is delicious and worth it. Today, pheasant is also frozen and is quite accessible.
time: 1 h 40 minutes
calories: 370 (kCal)
Ingredients / Serves 6
- 1 1.2kg ( 2 2/3 pound) pheasant
- 300g (10 1/2ounces) wild berries
- 3 orange juice or 5 clementine juice
- 1 tablespoon sugar
- 2 tablespoons dried chives
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- 100ml (3 1/3 fluid ounces - 1/3 cup plus 4 teaspoons) orange-flavored liqueur (Italian arancino)
- preparation: 20 minutes
cooking: 80 minutes
total: 1 h 40 minutes
- How many calories in a serving?
19 % -
Protein: 45.5 (g) 91 % GDA
Total fat: 14.7 (g) 21 % GDA
Total carbohydrate: 12.3 (g) 5 % GDA
Sugars: 12.3 (g) 14 % GDA
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Recipe for pheasant with wild berries
Preparation and cooking
- - Prepare wild berries.
Put 250g (8 1/2 ounces) wild berries together with sugar and orange juice in a little saucepan.
Bring to a boil.
Lower the heat and continue cooking for few minutes.
Let them cool.
Purée in a blender or food processor until smooth.
Pass through a sieve in order to eliminate little seeds.
- - Cook pheasant.
Fry lightly pheasant in olive oil to brown it on all sides.
Pour in orange-flavoured liqueur.
Let it evaporate partially over a fierce heat.
At this point season to taste with salt, add half a glass of warm water andpuréed wild berries.
Cook for about an hour, half-covered, over a gentle flame.
Add some warm water if necessary.
Add whole wild berries and chives one or two minutes before the end of cooking.
Just before serving
- - Serve your pheasant with wild berries hot.
- - As you've just read this recipe is really very simple but has some weaknesses too that I have to point out in all honesty.
- - First weakness. To make the pheasant tasty you need to cook it in berry juice but in this way you can not expect to benefit from precious vitamins of fruit. The long cooking time dramatically lowers them.
- - Second weakness. The seasonality of the ingredients that I chose. In Italy fresh berries are found in summer between July and September, clementines in fall months and oranges in winter. So when I prepare this pheasant in winter I use frozen berries. I could buy fresh berries but they come from countries south of the Equator. They have little flavor and are often partially moldy. While in summer I buy oranges from South-Africa. They aren't so good as Italian oranges but for my recipe they are OK.
I wanted to point out these details because for me food seasonality and care for food are an important issue and when I need "to close an eye" it is honestly to tell you.
- - This pheasant recipe is not ideal for your family menu. I explain you why in "Healthy eating" below.
- - Recipe you can make all year round.
Useful links for this recipe
- - You can find a full meu with this pheasant recipe in our themed menu section (wood flavor menu)
- - If you are interested in the directions to make arancino liqueur at home, follow the link.
- - It seems calories of this dish are few but you have to consider how much is every pheasant portion.
There are 200g (7 ounces) in your plate from which you must remove bones.
It is hardly a satisfying portion.
When served in a full menu it is Okay.
If you want to reduce portions to 4, new nutrition facts are:
calories: 554 kcal (2319 kJ)
total fat: 22.1g
Too many calories for 2000 calories a day. Do you agree?
- - Fiber per serving: 2.3 grams
What's the right wine “Pheasant with wild berries”?
Pair bubbles of Prosecco di Conegliano Valdobbiadene (sparkling wine from Veneto)