Scottish Pheasant Dish
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Posted on Monday Nov 28, 2011 at 7:50 PM  
Scottish Pheasant Dish
From Ishbel on

2 ¼# pheasant, preferably hung for at least 4 - 5 days
2 T oil (I use sunflower)
5 fl oz of a malt whisky such as Bowmore
1 onion, chopped finely
1 T juniper berries
Freshly ground sea salt/pepper
5 fl oz game stock (or water, at a pinch!)
½ c whipping cream
Some lemon juice

Preheat oven to Gas mark 5/375#61616;F/190#61616;C.
Heat the oil in a Dutch Oven or Roasting pan. Brown pheasant on all sides. Remove and add the onion and cook till golden. Put the pheasant back into pan and pour over half the whisky. Flame and when the flames subside, add stock (or water), juniper and season. Cover and bake in oven for 45 minutes or until tender. This is just a 'guestimate' on timing, it may take up to an hour, depending on age of the bird. Remove and joint bird into two breasts and two legs.
Put joints on a heated plate, cover with foil to keep warm. Strain the cooking liquor and return to pan. Add remaining whisky, cream and lemon juice and bring to boil. Reduce to a thick consistency. Return pheasant to the dish and serve with creamed potatoes.
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