Pheasant Braised in Gin and Juniper
Elevate your culinary repertoire with this sophisticated recipe for Pheasant Braised in Gin and Juniper, a dish that effortlessly combines rich, gamey flavors with the aromatic allure of juniper berries and botanical gin. Perfect for a special occasion or indulgent dinner, this recipe pairs tender, oven-braised pheasant with a creamy, herb-infused sauce that’s as luxurious as it is flavorful. The process begins by browning the pheasant to golden perfection before it is slowly cooked with a medley of onions, carrots, celery, and garlic in a fragrant broth enhanced by gin, thyme, and a hint of bay leaf. A final addition of heavy cream transforms the braising liquid into a silky sauce that will have you reaching for crusty bread or creamy mashed potatoes to savor every drop. With its rustic yet refined appeal, this dish is a celebration of seasonal flavors and classic cooking techniques, offering a gourmet experience right from your own kitchen!
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Recipe Information
Ingredients
- 1 piece pheasant (whole, plucked and cleaned)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion (finely chopped)
- 1 medium carrot (finely sliced)
- 1 medium celery stalk (finely sliced)
- 2 cloves garlic cloves (minced)
- 8 berries juniper berries (lightly crushed)
- 100 ml gin
- 500 ml chicken stock
- 3 sprigs fresh thyme sprigs
- 1 piece bay leaf
- 150 ml heavy cream
- 1 to taste salt
- 1 to taste black pepper
Instructions
Preheat your oven to 150°C (300°F).
Season the pheasant generously with salt and black pepper, ensuring even coverage.
In a large, oven-safe casserole or Dutch oven, heat the olive oil and butter over medium-high heat.
Brown the pheasant on all sides, about 8-10 minutes total, then remove it from the pot and set it aside.
Reduce the heat to medium and add the chopped onion, carrot, celery, and minced garlic to the same pot. Sauté until softened, about 5-7 minutes.
Add the crushed juniper berries and cook for another minute until fragrant.
Pour in the gin and scrape up any browned bits from the bottom of the pot. Let the alcohol simmer for 2 minutes to slightly reduce.
Stir in the chicken stock, thyme sprigs, and bay leaf. Return the pheasant to the pot, breast-side up, ensuring it is partially submerged in the liquid.
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 1 hour, basting the pheasant with the cooking liquid every 20 minutes.
After 1 hour, remove the pot from the oven and carefully take out the pheasant. Tent it loosely with foil to keep warm.
Place the pot back on the stovetop over medium heat. Discard the thyme sprigs and bay leaf, then stir in the heavy cream. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.
Carve the pheasant into serving pieces and return it to the pot, coating the meat with the creamy gin and juniper sauce.
Serve hot with mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
3455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1292 mg | 431% | |
| Sodium | 3631 mg | 158% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 12.4 g | ||
| Protein | 382.9 g | 766% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 5306 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
