Pheasant Braised In Gin And Juniper Recette

Indulge in the rich, complex flavors of this exquisite Pheasant Braised in Gin and Juniper. Wild pheasant, expertly braised in a fragrant gin and juniper berry sauce, creates a truly unforgettable culinary experience. This elegant recipe is perfect for a special occasion or an impressive weeknight dinner. The tender pheasant, infused with the aromatic botanicals, is complemented by a luscious, reduced sauce – a symphony of flavors that will tantalize your taste buds.

Préparation 20 min

Cuisson 75 min

Calories 1209 kcal

Protéines 185g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Pheasant Braised In Gin And Juniper

1 (1.5-2 lb) pheasant, cleaned and prepared
Salt & Freshly Ground Black Pepper
4 oz pork fat, thinly sliced
Vegetable Oil
2 large shallots, finely chopped
Juniper Berries
2 bay leaves
Gin
Dry Sherry
Stock
2 tbsp chopped fresh parsley
2 tbsp unsalted butter

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Comment préparer Pheasant Braised In Gin And Juniper

Season the pheasant generously with salt and pepper. Truss the bird using kitchen twine to maintain its shape during braising.
Completely wrap the pheasant with the thinly sliced pork fat, securing with kitchen twine if needed.
In a heavy-bottomed casserole dish or Dutch oven, heat the olive oil over medium-high heat. Sear the pheasant until golden brown on all sides, about 3-4 minutes per side.
Remove the pheasant from the casserole and set aside. Pour off any excess fat from the pan.
Add the olive oil to the casserole, then add the finely chopped shallots and sauté until they just begin to soften and color, about 3-4 minutes.
Stir in the crushed juniper berries and bay leaves. Add the gin and chicken broth. Return the pheasant to the casserole. Cover the dish tightly and braise in a preheated oven at 325°F (160°C) for 35-45 minutes, or until the pheasant is tender and the juices run clear when pierced with a fork.
Carefully remove the pheasant from the casserole and place it on a serving platter. Remove the pork fat wrap and keep the pheasant warm.
Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat from the surface.
Bring the strained braising liquid to a boil over high heat. Reduce the liquid rapidly until it thickens to a light sauce consistency, about 5-7 minutes.
Remove the sauce from the heat. Whisk in the chopped fresh parsley and butter until melted and well combined. Season with salt and pepper to taste.
Carve the pheasant into serving pieces. Ladle the sauce generously over the pheasant and serve immediately. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

Fat

62g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Side Dishes Poultry European French Gluten Free Fall Recipes Holiday Recipes

Questions fréquentes

Combien de temps faut-il pour préparer Pheasant Braised In Gin And Juniper ?

Pheasant Braised In Gin And Juniper prend environ 95 minutes du début à la fin — environ 20 minutes de préparation et 75 minutes de cuisson.

Combien de calories contient Pheasant Braised In Gin And Juniper ?

Pheasant Braised In Gin And Juniper contient environ 1209 calories par portion, avec environ 185 g de protéines, 4 g de glucides et 78 g de lipides.

De quels ingrédients ai-je besoin pour Pheasant Braised In Gin And Juniper ?

Les principaux ingrédients de Pheasant Braised In Gin And Juniper sont Pheasant, Salt & Freshly Ground Black Pepper, Pork Fat, Vegetable Oil, Shallots, Juniper Berries. Consultez la liste complète avec les quantités ci-dessus.