Pheasant With Gin & Juniper Berries
|Pheasant||3 Pound (1 Whole, Domestic)|
|Onion||1 Medium, finely chopped|
|All purpose flour||1 Tablespoon|
|Black peppercorns||1 Teaspoon|
|Gin||1⁄3 Cup (5.33 tbs)|
|Pancetta||1⁄4 Pound, cut into 4 slices and diced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Carrots||2 , finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Juniper berries||2 Tablespoon|
|Lemon zest||1 , grated|
|Lemon||1 , juiced|
|Freshly ground pepper||To Taste|
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.
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.
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.