Pheasant Braised In Gin And Juniper Food

PHEASANT BRAISED IN GIN AND JUNIPER

Pheasant Braised in Gin and Juniper image

Make and share this Pheasant Braised in Gin and Juniper recipe from Food.com.

Provided by Iowahorse

Categories One Dish Meal

Time 1h15m

Yield 2-3 serving(s)

Number Of Ingredients 12

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)

Steps:

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, sear the bird until golden brown on all sides.
Remove the pheasant and pour off the fat.
Add the oil and shallots and saute until just beginning to color.
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).
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, and ladle with sauce and serve immediately.

Nutrition Facts : Calories 1209, Fat 50.9, SaturatedFat 12.6, Cholesterol 284, Sodium 179.3, Carbohydrate 14.5, Fiber 0.2, Sugar 1.2, Protein 92.6

CHICKEN WITH GIN AND JUNIPER

Chicken With Gin and Juniper image

I collected this easy recipe for my friend Gene long ago. I personally am not fond of gin, but he is, so I put this recipe in my Wednesday, January 30th, 2002 LJ entry. It appears, from searching online, that I got the recipe from the UK Bafferts Gin Food Recipes website. The gin and juniper could be easily swapped with sherry and some other herb or spice, too, for a completely different taste.

Provided by Julesong

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 ounce butter
4 chicken breast fillets
1 medium onion, peeled and diced
1 garlic clove, crushed
1 tablespoon fresh parsley
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 pint chicken stock
1/4 pint red wine
4 tablespoons gin
1 tablespoon juniper berries, lightly crushed

Steps:

Preheat oven to 350 degrees F.
In a large pan, melt the butter and brown the chicken fillets. Transfer to ovenproof dish. Do not clean out the pan!
In the same pan, cook the onion until soft, stirring occasionally.
In a food processor or blender, add all the remaining ingredients and puree.
Add pureed mixture to onions in pan, heat through, pour over the browned chicken in the ovenproof dish, and cover.
Bake covered in 350 degree F oven for 30 to 40 minutes or until juices run clear.
Serve with rice.

Nutrition Facts : Calories 164.5, Fat 6.6, SaturatedFat 3.9, Cholesterol 17, Sodium 171.8, Carbohydrate 10.6, Fiber 0.6, Sugar 6.7, Protein 2.1

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