Pheasant Braised In Gin And Juniper

It is for us, in whom the Christian Church is at this moment partially embodied, to declare that Christianity, that the Christian faith can do that for the world which the world needs. You say, “What can I do?” You can furnish one Christian life. You can furnish a life so faithful to every duty, so ready for every service, so determined not to commit every sin, that the great Christian Church shall be the stronger for your living in it, and the problem of the world be answered, and a certain great peace come into this poor, perplexed phase of our humanity as it sees that new revelation of what Christianity is.

Phillips Brooks

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Import, New, Text	2	Servings

INGREDIENTS

1		Whole Pheasant
		Salt And Freshly Ground
		Black Pepper
		Thin Sheets Of Pork Fat
		<<or>> Blanched Sliced
		Bacon
2	T	Vegetable Oil
3/4	c	Slivered Shallots, <<or>>
		Green Onions
1/2	t	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	T	Minced Parsley
2	T	Butter, Optional
		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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 919 Calories From Fat: 715 Total Fat: 79.9g Cholesterol: 160.8mg Sodium: 1134.2mg Potassium: 573mg Carbohydrates: 5.2g Fiber: <1g Sugar: <1g Protein: 36.1g