Pheasant with Linguiça and Blackberry Filling

For the filling, overnight soak the blackberries in water and the raisins in wine

Next day, drain the blackberries and remove the seeds

Fry the bacon in its own fat until crispy

Remove from the skillet and break into pieces; place in a bowl

Add oil and 1 tablespoon of butter to the fat remaining in the skillet and cook the onion, stirring frequently for about 6 minutes, or until it's soft and golden

Remove the onion with a slotted spoon, pressing down well with a spoon to remove as much fat as possible

Place in the bowl with the bacon

Add another 2 tablespoons of butter to the remaining fat in the skillet and heat

Add the ham cubes and stir until they've absorbed all the fat and are slightly crispy

Place in the bowl

Brown the linguiça in a skillet over low heat for about 10 minutes, stirring and breaking with a fork

Pour off the juices and add the raisins and wine

Bring to a simmer slowly, scraping the bottom of the skillet with a wooden spoon

Combine all in the bowl

Add the beaten egg, parsley, blackberries, and salt and pepper to taste

Mix well and season with salt and black pepper

Stuff the pheasant and place it in a baking dish

For glazing: melt the butter (from the filling ingredients) and mix with the other ingredients, crushing the chicken bouillon cube

Stir until dissolved

Put the pheasant in a hot oven (200°C) preheated, glazing as it dries out

This takes about 3 1/2 hours to cook.