| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | New, Text, Import | 2 | Servings | |
INGREDIENTS
| 1 | Whole Pheasant | |
| Salt And Freshly Ground Black Pepper | ||
| Thin Sheets Of Pork Fat, <<or>> Blanched Sliced Bacon | ||
| 2 | tb | Vegetable Oil |
| 3/4 | c | Slivered Shallots, <<or>> Green Onions |
| 1/2 | ts | Juniper Berries, crushed |
| 2 | Bay Leaves | |
| 2/3 | c | Good Gin |
| 1/4 | c | Dry Sherry |
| 3 | c | Rich Game Bird Or Chicken Stock |
| 3 | tb | Minced Parsley |
| 2 | tb | Butter (Optional) |
| Salt And Freshly Ground Pepper |
INSTRUCTIONS
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, saut. the bird until golden brown on all sides. Remove the pheasant and pour off the fat. Add the oil and shallots and saut. until just beginning to color. Add the juniper, bay and liquids and cover the casserole and simmer for 35-45 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. Pour sauce over and serve immediately with roasted young vegetables, if desired. Yield: 2 servings Air date: 01/26/9 NOTES : Pheasant has a tendency to dry out and this slow braise keeps it moist. You get a double shot of juniper berry in this recipe because it is the berry used to give gin it's special flavor Recipe by: JOHN ASH SHOW #JA9759 Posted to MC-Recipe Digest V1 #389 by Bill Spalding <billspa@icanect.net> on Jan 26, 1997.
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