Pheasant With Gin & Juniper Berries Recipe
Pheasant With Gin & Juniper Berries has an amazing taste. Pheasant With Gin & Juniper Berries gets its taste from meat mixed with berries and flavored with Gin. Pheasant With Gin & Juniper Berries is inspired by many restaurants around the world.
Ingredients
| Dry white wine | 1/2 Cup (16 tbs) | |
| Juniper berries | 2 Tablespoon | |
| Black peppercorns | 1 Teaspoon | |
| 1 (2-1/2- to 3-lb.) domestic pheasant | ||
| Ground pepper | 1 To taste | |
| Butter | 6 Tablespoon | |
| Carrots | 2 , finely chopped | |
| Onion | 1 Medium, finely chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| 1/4 lb. pancetta, cut into 4 slices and diced | ||
| Grated zest of 1 lemon | ||
| All purpose flour | 1 Tablespoon | |
| Gin | 1/3 Cup (16 tbs) | |
| Lemon juice | 1 | |
| Salt | To Taste | |
Directions
Combine wine, juniper berries and peppercorns in a small bowl.
Let stand 2 hours.
Wash and dry pheasant thoroughly.
Season with salt and pepper inside bird and outside.
Tie firmly with kitchen twine to retain its shape.
Melt 5 tablespoons butter in a large heavy casserole.
When butter foams, add pheasant breast-side down.
Brown on all sides over medium heat.
Add carrots, onion, garlic and pancetta.
Saute until lightly browned.
Drain juniper berries and peppercorns, reserving wine.
Crush juniper berries and peppercorns.
Pour wine over pheasant.
When wine is reduced by half, add juniper berries, peppercorns and lemon zest.
Cover casserole.
Cook over medium heat 1-1/2 hours or until pheasant is tender.
Place pheasant on a cutting board.
Combine 1 tablespoon butter and flour and work into a small ball.
Raise heat.
Stir gin and lemon juice into casserole.
Add butter-flour ball and mix until well blended, about 1 minute.
Press sauce through a sieve into a warm bowl.
Cut pheasant into 4 pieces.
Arrange on a warm platter.
Taste and adjust sauce for seasoning, then spoon over pheasant.
Let stand 2 hours.
Wash and dry pheasant thoroughly.
Season with salt and pepper inside bird and outside.
Tie firmly with kitchen twine to retain its shape.
Melt 5 tablespoons butter in a large heavy casserole.
When butter foams, add pheasant breast-side down.
Brown on all sides over medium heat.
Add carrots, onion, garlic and pancetta.
Saute until lightly browned.
Drain juniper berries and peppercorns, reserving wine.
Crush juniper berries and peppercorns.
Pour wine over pheasant.
When wine is reduced by half, add juniper berries, peppercorns and lemon zest.
Cover casserole.
Cook over medium heat 1-1/2 hours or until pheasant is tender.
Place pheasant on a cutting board.
Combine 1 tablespoon butter and flour and work into a small ball.
Raise heat.
Stir gin and lemon juice into casserole.
Add butter-flour ball and mix until well blended, about 1 minute.
Press sauce through a sieve into a warm bowl.
Cut pheasant into 4 pieces.
Arrange on a warm platter.
Taste and adjust sauce for seasoning, then spoon over pheasant.
Chef
