Pheasant with fruit

Cooking time: 60 min
Difficulty: medium
Fagiano alla frutta

Squeeze the juice from 500 g / 1 lb 2 oz of the grapes. Truss the phesasant with kitchen string. Melt half the butter in a pan, add the pheasant and cook, turning frequently, until browned all over. Pour the grape juice, orange juice, wine and brandy over the bird, season with salt and pepper, cover and simmer over a low heat for 30 minutes. Meanwhile, blanch the remaining grapes in boiling water for 1 minute, then drain, refresch under cold water and peel. Add the grapes and walnuts to the pheasant and simmer for a further 10 minutes. Transfer the pheasant to a serving dish, remove the string and keep warm. Add the remaining butter to the cooking juices, sprinkle with the flour and stir well. Bring to the boil, add the orange rind and remove from the heat. Surround the pheasant with slices of orange and the peeled grapes and serve with the sauce.


Coll. (2010), "The Silver Spoon", Phaidon, 951

Suggested wine
Ticino DOC Merlot
Fr. 88.00

Serves 4

  • 750 g / 1 lb 10 oz mixed white and black grapes
  • 1 pheasant, drawn and plucked
  • 50 g / 2 oz butter
  • juice of 2 oranges, strained
  • 175 ml / 6 fl oz dry white wine
  • 50 ml / 2 fl oz brandy
  • 20 shelled walnuts, coarsely chopped
  • 1 tablespoon plain flour
  • grated rind of 1/2 orange
  • salt and pepper
  • orange slices, to garnish