PHEASANT BRAISED IN GIN AND JUNIPER
Make and share this Pheasant Braised in Gin and Juniper recipe from Food.com.
Provided by Iowahorse
Categories One Dish Meal
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 1209, Fat 50.9, SaturatedFat 12.6, Cholesterol 284, Sodium 179.3, Carbohydrate 14.5, Fiber 0.2, Sugar 1.2, Protein 92.6
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Zulqarnain Chohan
[email protected]Overall, this was a great recipe. The pheasant was cooked perfectly and the sauce was delicious.
percy gammage
[email protected]I would definitely make this again, but I would reduce the amount of juniper berries.
Kayode Odulaja
[email protected]I found this recipe to be a bit too complicated. I prefer simpler dishes.
Allister Noel
[email protected]This is my go-to recipe for pheasant. It's always a crowd-pleaser.
Benny Mahlakaro
[email protected]Not bad, but I've had better.
Kekis cz
[email protected]I made this for a dinner party and it was a huge hit! Everyone raved about how delicious the pheasant was.
Malene Woods
[email protected]This dish was a bit too gamey for my taste.
A Demise
[email protected]I followed the recipe exactly and the pheasant turned out perfectly. My family loved it!
Sapna Chnadio
[email protected]So good!
Hasaral Hasara
[email protected]I love the idea of using gin and juniper to braise pheasant, but the execution was lacking. The meat was dry and the sauce was bland.
My Teletalk
[email protected]This recipe is a winner! The pheasant was cooked to perfection and the sauce was rich and flavorful. I will definitely be making this again.
Yoseph Tesfaye
[email protected]Meh.
Kayz tm
[email protected]I was pleasantly surprised by how well the gin and juniper complemented the pheasant. It's a must-try for game bird enthusiasts.
Alal Mia
[email protected]Not a fan. The gin flavor was overpowering and the juniper berries were too pungent.
M.c.b Media
[email protected]This pheasant dish was an absolute delight! The gin and juniper marinade infused the meat with a wonderfully unique flavor, and the braising process resulted in tender, fall-off-the-bone pheasant.