(Cold pheasant pie - Our recipe)

Time: preparation: 30 minutes ........ plus cooling time ........ cooking: about 50 minutes 1 pheasant 12 tablespoons extra virgin olive oil 4 tablespoons dried chives Half a glass of orange-flavoured liqueur (arancino) 450 g (1 lb) fresh wild berries 3 oranges 700 ml (25 fl oz - 3 1/2 C) jelly Salt medium difficulty 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)

Squeeze oranges and let wild berries boil for few minutes in their juice in a little saucepan. Take some apart for decorating the dish. Purée the mixture in a blender or food processor until smooth and pass through a sieve in order to eliminate little seeds.
Cut into pieces pheasant and let them fry lightly in olive oil in a saucepan together with dried chives. Pour in orange-flavoured liqueur (arancino), let it evaporate partially over a fierce heat turning pheasant pieces and, then, add wild berries mixture (except some tablespoons) and a glass of hot water. Keep on cooking over a medium heat, half-covered, turning meat now and then until pheasant is soft and cooking juice is almost retired. Add other water only if necessary. Let pheasant cool in the saucepan and then remove the skin, bone it and cut into little pieces the meat. Put the pieces again in the saucepan together with the remaining wild berries mixture. Let them flavour over a medium heat until cooking juice is well retired. Let the meat cool and meanwhile prepare jelly following the instructions over the package. Put the pheasant mixture into a mould with the shape you prefer and pour into jelly. Preserve in the refrigerator for a night.
Take away from the refrigerator 15-20 minutes before serving and turn out on a serving platter. You can make easier this operation if you plunge partially the mould into hot water for few seconds.

Note
- It's a dish very refined and tasty too. It's the ideal course for a special or coloured menu.
  But you can also serve it in a buffet. This is a do-ahead dish, ideal for a summer house party.
- The doses are enough for more people if you serve it together with other courses.

What's the right wine?
Our suggestion is: Prosecco di Conegliano Valdobbiadene Cartizze (sparkling wine from Venetia).

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