Pheasant braised with Cork gin from Forgotten Skills of Cooking: The Time-Honored Ways Are the Best: Over 700 Recipes Show You Why by Darina Allen

  • juniper berries
  • parsley
  • bacon
  • pheasant
  • gin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • saladdays on February 15, 2014

    A very good recipe which produces a tasty moist pheasant, much better than roasting which means dry meat. Used London Gin rather than Cork, we're not in Ireland! Felt it was just a bit short on liquid for the sauce, next time would add some water or stock as well as the gin and the white wine.

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