| 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.
A Message from our Provider:
“Jesus: the human face of God”