Ingredients Jump to Instructions ↓

  1. 1 pheasant (2 to 3 lbs)

  2. Salt and freshly ground black pepper to taste

  3. 6 to 8 slices bacon

  4. 1/4 cup vegetable oil

  5. 1/2 cup slivered shallots

  6. 1/2 tsp. juniper berries, crushed

  7. 2 bay leaves

  8. 3/2 cup high-quality gin

  9. 1/4 cup dry sherry

  10. 1 cup chicken stock

  11. 3 tbsp. minced fresh parsley

  12. 2 tbsp. butter

Instructions Jump to Ingredients ↑

  1. Pepper and truss pheasant cavity closed to help maintain shape. Completely wrap bird with bacon and tie with string.

  2. In a deep heavy-bottomed saucepan, saut bird in oil until golden brown on all sides. Cover and cook slowly for 35 minutes. Uncover, skim off fat, and cook until bird is tender and juices run pink when thigh is pierced with a fork, 10 to 15 minutes more.

  3. Remove pheasant to a serving platter and cover with aluminum foil to keep warm skim off fat from pan.

  4. Add shallots, juniper berries, and bay leaves. Saut until shallots are soft but not browned. Add gin and sherry and carefully ignite. When flames die down, add stock and reduce quickly over high heat to a light sauce consistency.

  5. Whisk in parsley and butter, if desired.

  6. Remove and discard trussing strings from pheasant. Carve bird into serving pieces. Pour sauce over and serve immediately.


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