Faisan Au Whiskey
|Butter||1 1⁄2 Ounce (40 Grams)|
|Pheasant||2 , cleaned and trussed|
|Onion||1 , peeled, finely chopped|
|Whisky||4 Fluid Ounce (120 Milliliter)|
|Beef stock||1⁄4 Pint (150 Milliliter)|
|Freshly ground black pepper||To Taste|
|Cayenne pepper||1 Pinch|
|Double cream/Whipping cream||4 Fluid Ounce (120 Milliliter)|
|Lemon juice||1⁄2 Teaspoon|
1. Melt the butter in a flameproof casserole, add the pheasant and brown on all sides. Remove from the pan with a slotted spoon.
2. Add the onion to the pan and cook until soft and golden brown.
3. Warm half the whisky by standing it in a jug of hot water for a few seconds. Return the pheasant to the pan, pour the whisky over and carefully ignite.
4. Pour on the stock and add salt, pepper, cayenne and the juniper berries. Bring to the boil.
5. Place in a preheated oven and cook for 45 minutes-1 hour until tender; an old pheasant will take longer.
6. When the pheasant is tender, remove from the pan and joint it - cut off the legs and divide into 2, remove the breasts and cut in 2. Discard the wings. Arrange the pheasant on a heated serving dish.
7. Boil the sauce until it is syrupy, add the remaining whisky, the cream and lemon juice. Taste and adjust the seasoning, and reheat without allowing the sauce to come to the boil.
8. Strain the sauce over the pheasant, garnish with watercress and serve with green beans.