Roast Pheasant with Juniper Berries Recipe
By April 9, 2013Published:
- Yield: 4 Servings
Sage and juniper are often used in Italian cooking to flavor pheasant and other game.
- 2.5 - 3 lb pheasant with liver, finely chopped (optional)
- 3 tbsp olive oil
- 2 sprigs sage fresh
- 3 shallots chopped
- 1 bay leaf
- 2 quarters lemon
- 1 tsp lemon juice
- 2 tbsp juniper berries lightly crushed
- ground pepper
- 4 thin slices pancetta or bacon
- 6 tbsp dry white wine
- 1 cup chicken stock heated
- 2 tbsp butter at room temperature
- 2 tbsp flour
- 2 tbsp brandy
- Wash the pheasant under cool water. Drain well, and pat dry with paper towels. Rub with 1 tbsp of the olive oil. Place the remaining oil, sage leaves, shallots, and bay leaf in a shallow bowl. Add the lemon juice and juniper berries. Place the pheasant and lemon quarters in the bowl with the marinade, and spoon it over the bird. Allow to stand for several hours in a cool place, turning the pheasant occasionally. Remove the lemon.
- Preheat the oven to 350ƒF. Place the pheasant in a roasting pan, reserving the marinade. Sprinkle the cavity with salt and pepper, and place the lemon quarters and bay leaf inside.
- Arrange some of the sage leaves on the breast of the pheasant, and lay the pancetta or bacon over the top. Secure with string.
- Spoon the remaining marinade on top of the pheasant, and roast until tender, about 30 minutes per 1 lb. Baste frequently with the pan juices and with the white wine. Transfer the pheasant to a warmed serving platter, discarding the string and pancetta.
- Tilt the baking pan and skim off any surface fat. Pour in the stock. Stir over moderate heat, scraping up any meat residues from the bottom of the pan. Add the pheasant liver, if using. Bring to a boil and cook for 2-3 minutes Strain into a saucepan.
- Blend the butter to a paste with the flour. Stir into the gravy a little at a time. Boil for 2-3 minutes, stirring to smooth out any lumps. Remove from the heat, stir in the brandy, and serve.