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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season the pheasant with salt and pepper and truss to help maintain its shape. | 2. Completely wrap the bird with the pork fat, tying with twine if necessary. | 3. In a heavy bottomed casserole, sear the bird until golden brown on all sides. | 4. Remove the pheasant and pour off the fat. | 5. Add the oil and shallots and saute until just beginning to color. | 6. Add the juniper, bay leaves, liquids and pheasant, cover the casserole and simmer for 35 to 45 minutes or until bird is tender (check at leg joint). | 7. Remove the pheasant to a serving platter, discard fat wrap and keep warm. | 8. Strain braising liquid, discarding solids and skim off fat. | 9. Reduce mixture quickly over high heat to a light sauce consistency. | 10. Off heat, whisk in the parsley and butter and season with salt and pepper. | 11. Carve pheasant into serving pieces, and ladle with sauce and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pheasant	1			820.5352	0.0	102.9069	42.1148
salt black pepper			ground	-	-	-	-
bacon			sliced	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
shallot	3/4	cup	slivered	86.4	20.16	3.0	0.12
juniper berry	1/2	teaspoon	crushed	-	-	-	-
bay leaf	2			-	-	-	-
gin	2/3	cup		-	-	-	-
sherry	1/4	cup		-	-	-	-
game bird stock chicken	3	cups		-	-	-	-
parsley	3	tablespoons	minced	4.104	0.7216	0.3386	0.0901
butter	2	tablespoons		171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.