Braised Pheasant with Gin and Juniper Sauce

By phototex

Pheasant dries out very easily when it is cooked. This recipe calls for wrapping the pheasant in bacon, which helps it to be moist and juicy.

Ingredients

• 1 pheasant (2 to 3 pounds)
• Salt and freshly ground black pepper to taste
• 8 slices of bacon
• 1/4 cup vegetable oil
• 1/2 cup shallots
• 1/2 teaspoon crushed juniper berries
• 2 bay leaves
• 2/3 cup gin
• 1/4 cup dry sherry
• 1 cup @32036
• 3 tablespoons minced fresh parsley
• 2 tablespoons butter

Details

Servings 1

Preparation

Step 1

Season pheasant with salt and pepper and truss cavity closed to help maintain shape.
Completely wrap pheasant with bacon.
In a deep, heavy-bottomed saucepan, saute pheasant in oil until golden brown on all sides.
Cover and cook slowly for 35 minutes.
Uncover, skim off fat, and cook 10 to 15 minutes more - until pheasant is tender and juices run pink when thigh is pierced with a fork.
Remove pheasant to a serving platter and cover with aluminum foil.
Skim off excess fat from saucepan, 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.
Remove and discard trussing strings from pheasant.
Carve pheasant into serving pieces.
Pour sauce over the pheasant and serve immediately.