Name: Pheasant with Gin and it
Ingredients: 3 tablespoons olive oil (maybe more); 60 g butter; 9 peppercorns; 9 juniper berries, crushed slightly; 1 large onion, peeled and chopped; 6 bay leaves; 225 ml olive oil; 3 plump pheasants, preferably hen, jointed into 4 pieces each; 300 g pancetta, in lardons or diced; 4 tablespoons flour, preferably Italian 00 flour; 3 tablespoons Martini Rosso; 30 baby onions, peeled (I’m sorry); 6 tablespoons gin; 1 large orange, unpeeled and cut into thick slices; 450 ml Martini Rosso; 375 g portobellini or small chestnut mushrooms, halved or whole depending on size; shake or two soy sauce; 1.2 litres stock; 3 cloves garlic, chopped

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

The method for this stew is based on Anne Willan’s recipe here, but the idea is quite other. It came to me one day when I was, as usual, adding white vermouth to something in place of white wine. I wondered when and if ever red vermouth could be used. From there my mind turned to the red vermouth my maternal grandmother used to drink in her Gin and Its, and this thought, in its turn, led to this dish.