What better combination than pheasant and gin?! At Wild and Game we think this is a winning dish and you should definitely add to your dinner party list of favourites. It’s not only really tasty but is so easy to cook too.
- 2 large pheasants (jointed)
- 2 onions (roughly chopped)
- 8 juniper berries (crushed)
- 1 tsp of fresh thyme leaves
- 1 tbsp of flour
- 1 ¼ litres of chicken or game stock
- 250ml of gin
- Salt and pepper to season
- 3 tbsp sunflower oil
- Enough sausage meat to make 6 sausage patties
- Brown the pheasant joints in a large casserole dish in oil and flour over a medium heat. Transfer to a plate. Put the onions into the casserole dish and cook until lightly browned, then stir in the flour and cook out for 2 minutes.
- Add the juniper berries, thyme, salt, pepper and the pheasant, layering the onions in between.
- Add the gin and stock and bring to the boil. Reduce to a simmer and cook for 2 hours in a pre-heated oven at 160C.
- For the sausage patties, take good quality sausage meat out of their skins, mix with herbs and fry for 10 minutes before the end of pheasant cooking time.
- Serve with dauphinoise potatoes and sausage patties.