Ingredients Jump to Instructions ↓

  1. 1 Pheasant Salt and freshly ground black pepper

  2. 1 Pork fat - <<or>> Blanched sliced bacon

  3. 2 tablespoons 30ml Vegetable oil

  4. 3/4 cup 177ml Slivered shallots - <<or>> Green onions

  5. 1/2 teaspoon 2 1/2ml Juniper berries - crushed

  6. 2 Bay leaves

  7. 2/3 cup 157ml Good gin

  8. 1/4 cup 59ml Dry sherry

  9. 3 cups 711ml Rich game bird or chicken stock

  10. 3 tablespoons 45ml Minced parsley

  11. 2 tablespoons 30ml Butter - Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Season the pheasant with salt and pepper and truss to help maintain its shape. Completely wrap the bird with the pork fat, tying with twine if necessary. In a heavy bottomed casserole, sautee the bird until golden brown on all sides. Remove the pheasant and pour off the fat. Add the oil and shallots and sautee until just beginning to color. Add the juniper, bay and liquids and cover the casserole and simmer for 35-45 minutes or until bird is tender (check at leg joint). Remove the pheasant to a serving platter, discard fat wrap and keep warm. Strain braising liquid, discarding solids and skim off fat. Reduce mixture quickly over high heat to a light sauce consistency. Off heat, whisk in the parsley and butter and season with salt and pepper. Carve pheasant into serving pieces. Pour sauce over and serve immediately with roasted young vegetables, if desired.


Send feedback