Fruit Pheasant

Preparation:

Preparation: Melt half of the butter in a saucepan and brown the pheasant, cleaned and tied with white kitchen string. Squeeze 500 g of grapes and the two oranges, pour both juices on the pheasant, add a glass of white wine and a small glass of brandy. Salt and pepper. Cover and simmer over low heat for 40 minutes. In the meantime, peel the berries of the remaining grapes after immersing them in boiling water for a minute, coarsely chop the walnut kernels and, 10 minutes from the end of cooking, add the fruit to the pheasant. Remove the bird, put it on a serving dish, keep it warm. Add the remaining butter to the cooking liquid, sprinkle with a spoonful of flour, stir to mix, bring to the boil, add the grated rind of half an orange and switch off. Garnish the pheasant with orange slices and peeled grapes and serve the sauce on the side in a gravy boat. Accompanying wines: Bricco Dell'Uccellone VdT From Piedmont, Colli Orientali Del Friuli Schioppettino DOC, Portulano IGT From Salento.