Pheasant Braised in Gin and Juniper
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INGREDIENTS
Nutrition- 1whole pheasant
- salt & freshly ground black pepper
- thin sheets pork fat or blanched sliced bacon
- 2tablespoons vegetable oil
- 3⁄4
- 1⁄2teaspoon crushed juniper berries
- 2⁄3cup good gin
- 1⁄4cup dry sherry
- 3cups rich game bird stock or 3 cups chicken stock
- 3tablespoons minced parsley
- 2
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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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