Ingredients for 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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How to Make 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
4g
Fat
62g
Carbs
4g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Main Dish Poultry American Canadian Southern United States Southwestern United States Oven Dinner Party Fall Holiday Event Winter Dietary One Dish Meal New Years Seasonal Midwestern Independence Day Wild Game Northeastern United States British Columbian Ontario Quebec Meat Pheasant Superbowl Taste Mood Equipment Number Of Servings Presentation Served Hot 4 Hours Or Less
