Pheasant with Berry and Pomegranate Sauce

Name: Pheasant with Berry and Pomegranate Sauce (Fagiano con Salsa di Mirtilli e Melograno)
Cuisine: Northern Europe
Ingredients: 2 male pheasants, prepared for cooking; 2 tbsp olive oil; 4 pancetta or bacon rashers; 4 pancetta or bacon rashers; salt and pepper to taste; salt and pepper to taste; 1 small onion, very finely sliced; 85 g (3 oz) unsalted butter; 200 g (7 oz) bilberries or blueberries; 200 g (7 oz) bilberries or blueberries; 1 pomegranate, seeds only (the pulp is very bitter); 2 bay leaves; 1 tbsp balsamic vinegar; 1 tbsp blackberry liqueur (mûre); 1 tbsp blackberry liqueur (mûre)

Fagiano con Salsa di Mirtilli e Melograno

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

Pheasants live in the wild, but are now also raised in ‘semi-domestic’ fashion. In Italy we eat pheasants when freshly shot, but in Britain they are hung for up to a week to tenderise the meat. It is entirely up to personal taste.

Ingredients

2 male pheasants, prepared for cooking
2 tbsp olive oil
4 pancetta or

Europe
United Kingdom
Italy
Main course
Gluten-free

Method

Preheat the oven to 200°C/400°F/Gas 6.

Season the pheasants inside and out and rub the skin with olive oil. Tie the rashers of bacon or pancetta on to the breasts. Place the birds in a roasting dish, and