Name: Braised Pheasant with Whisky and Juniper
Yield: Yield: 2
Cuisine: United Kingdom
Ingredients: 1 onion, finely chopped; 2 tablespoons oil or butter; Sea salt and pepper; 150 ml (5 fl oz) water or game stock; 1 tablespoon juniper berries, crushed; 150 ml (4 fl oz) whipping cream; lemon juice, to taste; 1kg (2 lb 4 oz) pheasant, hung for at least 4-5 days; 150 ml (5 fl oz) light, aromatic Lowland malt such as Auchentoshan

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