Fruit-Flavoured Pheasant
Instructions
In a pan melt half the butter and pheasant clean saucepan, and tied with the white kitchen Twine.
Squeeze 500 g of grapes and two oranges, pour both on pheasant juices, add a glass of white wine and a glass of brandy.
Add salt and pepper.
Cover and simmer over low heat for 40 minutes.
Meanwhile, Peel the remaining grapes the grapes after having immersed for one minute in boiling water, the coarsely chopped walnuts and Walnut kernels, 10 minutes from the end of cooking, add the fruit to the pheasant.
Picked up the bird, put it on a serving platter, keep warm.
Add the cooking butter, sprinkle with a tablespoon of flour, stir to mix, bring to the boil, add the zest of half Orange and blank.
Surrounded the pheasant with orange slices and grapes peeled and serve the sauce separately in gravy boat.
Accompanying wines: Bricco Dell'Uccellone VdT Del Piemonte, Colli Orientali Del Friuli DOC, Schioppettino Portulano IGT Del Salento.
Ingredients and dosing for 4 persons
- 1 pheasant
- 750 g of white grapes and black grapes
- 3 oranges
- 20 walnut kernels
- 50 g of butter
- 1 glass dry white wine
- 1 dram of brandy
- 1 tablespoon of flour
- Salt
- Pepper