Pheasant in orange-grappa sauce

Ingredients for 4 servings:

• 2 pheasant(s)
• 60 g clarified butter
• 2 tbsp olive oil, for frying
• Salt
• Pepper, white, from the mill
• 2 large oranges, untreated
• 1 cup of grappa
• 160 ml chicken stock

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

drunken pheasant

Wrap the pheasants in twine. Heat the lard and olive oil in a roasting pan and fry the birds until browned, then remove and season with salt and pepper. Peel the washed oranges and finely chop the zest using a sharp kitchen knife or mincing knife. Pour the squeezed orange juice through a fine sieve. Add the grappa to the still-hot frying fat, turn the heat back on, and let the grappa reduce slightly. Return the pheasants to the roasting pan and reduce the heat to low. Add the orange zest, orange juice, and stock. Bring the sauce to a boil briefly, then reduce the heat to low again. Then simmer for about 20-30 minutes until the sauce has the right consistency. Remove the strings from the pheasants, serve, and pour the sauce over them. Serve with a northern Italian red wine or risotto with fresh porcini mushrooms as a side dish. Enjoy!