Braised Pheasant in Gin and Juniper
Source of Recipe
Master Chef Don Easley
List of Ingredients
1 Pheasant (2 to 3 pounds)
salt and freshly ground black pepper to taste
6 to 8 slices bacon
¼ cup vegetable oil
½ cup slivered shallots
½ teshtmloons juniper berries, crushed
2 bay leaves
2/3 cup high-quality gin
¼ cup dry sherry
1 cup chicken stock
3 tablespoons minced fresh parsley
2 tablespoons butter ( optional)
1. Season pheasant with salt and pepper and truss cavity closed to help maintain shape. Completely wrap bird with bacon, and tie with string.
2. In a deep, heavy-bottomed saucepan, saute bird in oil until golden brown on all sides. Cover and cook slowly for 35 minutes. Uncover, skim off fat, and cook until bird is tender and juices run pink when thigh is pierced with a fork, 10 to 15 minutes more.
3. Remove pheasant to a serving platter and cover with aluminum foil to keep warm. Skim off fat from pan, and add shallots, juniper berries, and bay leaves. Saute until shallots are soft but not browned. Add gin and sherry and carefully ignite. When flame dies out, add stock and reduce quickly over high heat to a light sauce consistency. Whisk in parsley and butter, if desired.
4. Remove and discard trussing strings from pheasant. Carve bird into serving pieces. Pour sauce over and serve immediately.