Pheasant Braised in Gin and Juniper

Recipe by Iowahorse
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
  • 1
    whole pheasant
  • salt & freshly ground black pepper
  • thin sheets pork fat or blanched sliced bacon
  • 2
    tablespoons vegetable oil
  • 34
    cup slivered shallots or 3/4 cup green onion
  • 12
    teaspoon crushed juniper berries
  • 23
    cup good gin
  • 14
  • 3
    cups rich game bird stock or 3 cups chicken stock
  • 3
    tablespoons minced parsley
  • 2
    tablespoons butter (optional)
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DIRECTIONS

  • 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, sear the bird until golden brown on all sides.
  • Remove the pheasant and pour off the fat.
  • Add the oil and shallots and saute until just beginning to color.
  • Add the juniper, bay leaves, liquids and pheasant, cover the casserole and simmer for 35 to 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, and ladle with sauce and serve immediately.
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