Braised Pheasant with Whisky and Juniper

Preparation info
  • Yield:

    2

    • Difficulty

      Easy

Appears in
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tips: This slow braising method overcomes the dryness of pheasant. It’s best to use a gentle whisky with no peaty overtones.

Ingredients

  • 2 tablespoons oil or butter
  • 1kg (2 lb 4

Method

Preheat the oven to 375°F/190°C/Gas 5.

Braising the Pheasant

Heat the oil or butter in a casserole (cast-iron, enamelled) and brown the pheasant on all sides. Remove, then add the onions and cook till golden brown. Return the pheasant to th