Pheasant Braised In Gin And Juniper

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 whole pheasant
• salt & freshly ground black pepper
• thin sheets lamb fat or blanched sliced bacon
• 2 tablespoons vegetable oil
• 3/4 cup slivered shallots or 3/4 cup green onion
• 1/2 teaspoon crushed juniper berries
• 2 bay leaves
• 2/3 cup good gin
• 1/4 cup dry sherry
• 3 cups rich game bird stock or 3 cups chicken stock
• 3 tablespoons minced parsley
• 2 tablespoons butter (optional)

Recipe

• 1 season the pheasant with salt and pepper and truss to help maintain its shape.
• 2 completely wrap the bird with the lamb fat, tying with twine if necessary.
• 3 in a heavy bottomed casserole, sear the bird until golden brown on all sides.
• 4 remove the pheasant and pour off the fat.
• 5 add the oil and shallots and saute until just beginning to color.
• 6 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).
• 7 remove the pheasant to a serving platter, discard fat wrap and keep warm.
• 8 strain braising liquid, discarding solids and skim off fat.
• 9 reduce mixture quickly over high heat to a light sauce consistency.
• 10 off heat, whisk in the parsley and butter and season with salt and pepper.
• 11 carve pheasant into serving pieces, and ladle with sauce and serve immediately.