Pheasant Braised In Gin And Juniper Recipe

Name: Pheasant Braised In Gin And Juniper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole pheasant; salt & freshly ground black pepper; thin sheets pork fat or blanched sliced bacon; 2 tablespoons vegetable oil; 3/4 cup slivered shallots or 3/4 cup green onion; 1/2 teaspoon crushed juniper berries; 2 bay leaves; 2/3 cup good gin; 1/4 cup dry sherry; 3 cups rich game bird stock or 3 cups chicken stock; 3 tablespoons minced parsley; 2 tablespoons butter (optional)

Servings: persons

1 whole pheasant
salt & freshly ground black pepper
thin sheets pork fat or blanched sliced bacon
2 tablespoons vegetable oil
3/4 cup slivered shallots or 3/4 cup green onion
1/2 teaspoon crushed juniper berries
2 bay leaves
2/3 cup good gin
1/4 cup dry sherry
3 cups rich game bird stock or 3 cups chicken stock
3 tablespoons minced parsley
2 tablespoons butter (optional)

1
Season the pheasant with salt and pepper and truss to help maintain its shape.
2
Completely wrap the bird with the pork fat, tying with twine if necessary.
3
In a heavy bottomed casserole, sear the bird until golden brown on all sides.
4
Remove the pheasant and pour off the fat.
5
Add the oil and shallots and saute until just beginning to color.
6
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).
7
Remove the pheasant to a serving platter, discard fat wrap and keep warm.
8
Strain braising liquid, discarding solids and skim off fat.
9
Reduce mixture quickly over high heat to a light sauce consistency.
10
Off heat, whisk in the parsley and butter and season with salt and pepper.
11
Carve pheasant into serving pieces, and ladle with sauce and serve immediately.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole pheasant, salt & freshly ground black pepper, thin sheets pork fat or blanched sliced bacon, 2 tablespoons vegetable oil, and more.

Yes, Pheasant Braised In Gin And Juniper falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pheasant Braised In Gin And Juniper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions