(Pheasant with wild berries - Our recipe)

Time: preparation: 20 minutes ........ cooking: 80 minutes 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 easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

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)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".