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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BreadInnit
breadinnit@yahoo.comThis dish was a disappointment. The pheasant was tough and the gin and juniper sauce was bland.
Aashish sah
sah-a14@yahoo.comThe recipe was easy to follow, but the end result was just okay. I think I'll try a different pheasant recipe next time.
michelle barros
bmichelle@hotmail.comThe pheasant was a bit dry, but the gin and juniper sauce was delicious.
Arthur Curry (Valous2)
arthur-c@hotmail.comThis dish was a bit too gamey for my taste. I think I would have preferred a different type of marinade or cooking method.
Oarabile Moswana
m.o55@gmail.comI've made this recipe several times now and it's always a hit. The pheasant is always cooked perfectly and the gin and juniper sauce is always delicious. I love that this recipe is relatively easy to make, yet it always impresses my guests. Highly re
Oprah Rich
r_oprah@gmail.comThis recipe is a keeper! The pheasant was incredibly tender and flavorful, thanks to the gin and juniper marinade. The sauce was also delicious and added a nice richness to the dish. I served it with roasted vegetables and mashed potatoes, and it was
Agbi Stephen
stephen.agbi46@gmail.comI made this dish for a dinner party and it was a huge success. The pheasant was cooked perfectly and the gin and juniper sauce was a perfect complement. My guests raved about the dish and I will definitely be making it again.
MTALHA TALHA
mtalha23@gmail.comFollowed the recipe to a T and the results were amazing! The pheasant was moist and tender, with a delicious gin and juniper flavor. The sauce was also incredible, and I used it to baste the pheasant throughout the cooking process. Highly recommend t
Kenneth dave Ricamata
k-ricamata5@gmail.comThis dish was a bit of a gamble, as I'm not a huge fan of gamey meats. However, I was pleasantly surprised by how delicious the pheasant turned out. The gin and juniper marinade did wonders in mellowing out the gamey flavor, while the braising proces
Sabir Jalalzai
s_j94@gmail.comAbsolutely fantastic recipe! The pheasant was cooked to perfection, with a crispy skin and moist, flavorful meat. The gin and juniper sauce was the perfect complement, adding a subtle yet distinctive flavor. I will definitely be making this again soo
Ahmadkhan Bangash
abangash25@gmail.comI've tried many pheasant recipes, but this one is definitely my favorite. The gin and juniper combination is genius, creating a rich and complex flavor profile. The meat was fall-off-the-bone tender and incredibly moist. Will definitely make this aga
PRiyam Chaudharii
priyamchaudharii4@gmail.comThis pheasant dish was a delightful surprise! The gin and juniper marinade infused the meat with a unique and flavorful aroma, while the braising process resulted in tender and juicy meat. I served it with roasted vegetables and mashed potatoes, and