Braised Pheasant with whiskey

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In Scotland, where so much land is unpopulated, the range and quality of : game is unrivalled. Pheasant has a mild, : gamey flavor. From 1 October until February it's in season, so this is the time to try it. Serves 2 •

Preparation: 25 mins :

Cooking: 45 mins-1 hour ;

2 x 15mlsp(2tbsp)0il I
1 Pheasant
1 Medium Onion, finely chopped
100ml (4floz) Whisky
150ml (1/4 pint) Fresh Chicken Stock or Stock made with a Stock Cube, or Water :
1 x 15m!sp(l tbsp) Juniper Berries : (optional)
100ml (4floz) Whipping Cream
1 x 5ml sp (I tsp) Lemon Juice ;
Salt and Freshly Ground Black Pepper

1 Preheat the oven to 375°F/190°C/Gas | Mark 5. In a heavy, flameproof casserole, heat the oil and brown the pheasant on all sides. Remove the pheasant from the casserole and add the chopped onion. : Cook until golden brown. .

2 Return the pheasant to the casserole : ; and pour over half of the whisky. ' Carefully set light to the whisky. When : the flames die down, add the chicken . stock or water and juniper berries if using. Cover well and cook in the oven for 45 minutes—I hour until tender. :

3 Remove the pheasant from the : '•- casserole and cut into 4 joints (2 legs and : : 2 breasts). Keep the joints warm in a covered serving dish while you finish making the sauce.

4 Strain the cooking juices and return to the casserole with the remaining whisky, ; cream and lemon juice. Simmer until the ; sauce reduces to a good consistency.

• Season to taste.

: 5 Serve the braised pheasant with the : ': sauce poured over and the Clapshot : with Burnt Onions. :

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