Game
serves 2
30ml / 2 tbsp vegetable oil
1 pheasant, prepared
1 medium onion, finely sliced
10ml / 4floz Whisky ( don't be cheap )
150ml / 1/4 pint Chicken
stock
15ml / 1 tbsp juniper berries
10ml / 4oz whipping cream
5ml / 1 tsp lemon juice
Salt & Pepper
Preheat the oven to 3750F / 1900C / Gas mark
5. In a heavy flameproof casserole, heat the oil and brown the pheasant
on all sides. Set the bird aside.
To the casserole add the onion and cook until golden brown.
Return the bird to the casserole and pour over half the whisky. Carefully set light to the whisky. When the flames die down add the chicken stock and juniper berries. Cover well and cook in the oven for 45 minutes - 1 hour until tender.
Remove the bird from the casserole and cut into 4 joints ( 2 legs
& 2 breasts ).
Keep the joints warm in a covered serving dish while you finish making the
sauce.
Strain the cooking juices and return to the casserole with the remaining whisky, cream and lemon juice. Over a low heat simmer until the sauce reduces to a good consistency. Season to taste.
Serve the braised pheasant with the sauce poured over and clapshot and burnt onions.