Roasted Pheasant with Whisky Sauce


This recipe is a real classic and delightfully seasonal, making the most of the game season by using rich and tasty pheasants to create this wonderful wintry dish.

2 Medium sized Pheasants, Jointed and central carcase removed.
40gm Butter.
1 Onion peeled and Chopped.
250ml Whisky.
150ml Good Stock.
Ground Black Pepper.
Pinch of Cayenne Pepper.
4 Juniper Berries (optional)
120ml Double Cream.
Dash of lemon Juice.

Melt the butter in a flame proof casserole or similar and brown the pheasant on all sides. Remove the joints from the pan with a slotted spoon.

Add the onion to the pan and cook till golden and soft.Warm half the Whiskey in the microwave till warm.

Return the Pheasant Joints to the pan pour the Whiskey over and ignite take care not to lose your eye lashes at this point.

Pour on the stock and season with salt, pepper and cayenne then add the Juniper berries.

Cook in a pre-heated oven gas mark 5 / 190oc for about 1 hour or until tender then remove the pheasant joints from the pan keeping to one side.

Reduce the sauce to a syrupy consistency, add the remaining whiskey, the cream and the lemon juice.

Taste and adjust the seasoning. If you need to reheat the sauce do not allow the sauce to boil.

Strain the sauce over the Pheasant joints and serve with sauté potatoes and green beans.


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