Pheasant with saracen sauce


one pheasant (1kg), 100g raisins, 150g white almonds (julienned), 100g ground ginger, 100g cardamom, 60g ground cinnamon, 30g cloves, a pinch of nutmeg, 1 cup of citrus sauce (orange juice, lemon juice, 3 tablespoons of balsamic vinegar), 1 onion, celery, 1 carrot, rosemary, 1/4 l. olive oil, 150g butter, 150g flour, 1 cup white wine, 1 liter beef stock.


Clean the pheasant and roast it in the oven. Sauce: mince half onion and brown it in a pan with olive oil and butter, add ginger, cinnamon, cloves, cardamom, nutmeg, almonds, raisins, a bit of flour, add white wine and stock and keep cooking until the sauce gets thick. Serve the pheasant draped in sauce.