Braised Pheasant with Whisky Sauce and Barley Pilaf
Two plump pheasants browned then braised with bacon, shallots and whisky in the oven for 50 minutes, rested, and served with a reduced whisky and jelly sauce. Pearl barley pilaf studded with rehydrated wild mushrooms, fresh mushrooms, cranberries and celery provides earthy contrast to the rich game bird and silky cream sauce.
Ingredients
- 2 prepared plump pheasants, 800-900g each
- 2 tbsp sunflower oil
- 4 ½ oz smoked British free-range back bacon, cut into thin strips
- 5 ½ oz shallots, finely chopped
- 1 ¾ tbsp unsalted butter
- 1 fresh thyme sprig, leaves picked
- 4 fresh bay leavesdried bay leaves2 driedherbs
use half quantity
- 5 tbsp whisky
- 10 tbsp fresh chicken stock
- 2 tbsp heavy cream(optional)
- 1 ½ tbsp crab apple, cranberry or redcurrant jelly
- 1 tsp cornflour
- ⅝ oz dried mixed wild mushroomscremini or button mushrooms1:1produce
milder flavor, less complex
- ⅓ oz dried porcini mushrooms
- 1 ½ oz dried cranberries
- 3 ½ tbsp butter
- 2 ¾ oz shallots, finely chopped
- 7 oz pearl barley
- 1 ¼ cups fresh chicken stock
- 5 ½ oz mixed wild or chestnut mushrooms, cleaned and sliced
- 3 ½ oz celery, stems finely diced, leaves chopped
- 2 tbsp fresh curly parsley, chopped
- salt and pepper, to taste
- 7 tbsp boiling water, for soaking mushrooms
Instructions
- 1
Heat oven to 350°F/300°F fan/gas 3.5. Soak dried mixed and porcini mushrooms in boiling water for 1 hour in a bowl, weighted down with a ramekin. Soak dried cranberries separately in boiling water for 1 hour. Drain both, reserving mushroom liquid, roughly chop mushrooms and cover.
- 2
Check pheasants for shot, remove stray feathers, season inside and out with salt and pepper.
- 3
Heat oil in cast iron casserole. Brown pheasants one at a time all over, transfer to plate.
- 4
Fry bacon until lightly golden. Add shallots and butter, fry 5 minutes until lightly browned. Stir in thyme and bay leaves.
- 5
Return pheasants to casserole, pour over 4 tbsp whisky and bring to boil. Ignite carefully with safety match, shake casserole until flames die. Pour over stock, bring to boil, cover tightly and transfer to oven.
- 6
Cook for 50 minutes. Check doneness by piercing thickest part of leg; juices should run clear or thermometer should read 149°F. Cook 5-10 minutes longer if needed. Remove and rest covered for 20 minutes.
- 7
Meanwhile, melt half the butter in small flameproof casserole, add shallots, cover and cook gently for 10 minutes.
- 8
Stir in soaked mushrooms and fry 2-3 minutes uncovered. Stir in pearl barley, mushroom soaking liquid, chicken stock and salt to taste.
- 9
Bring to boil, stir well, cover and transfer to oven. Cook 25-30 minutes alongside pheasant.
- 10
Melt remaining butter in frying pan, add fresh mushrooms and stir-fry 3-4 minutes. Season, then stir into pilaf with celery, celery leaves, parsley and cranberries. Cover and keep warm in oven.
- 11
Transfer pheasants to board, pull legs away from body and cut through joint to separate. Slice each breast whole, then halve diagonally. Transfer meat to serving plate, cover and keep warm in oven.
- 12
Strain pheasant cooking juices, skim and discard excess fat, return to casserole. Discard bay leaves from solids in sieve, stir solids into pilaf.
- 13
Add remaining whisky, cream if using and crab apple jelly to strained juices. Boil rapidly until reduced and well flavoured.
- 14
Mix cornflour with 1-2 tsp water, stir into sauce and simmer 1-2 minutes until lightly thickened. Taste and season.
- 15
Pour sauce over meat and serve with pilaf.
Tips
Check for shot carefully before cooking; small pellets can damage teeth if bitten during eating.
Use a digital thermometer to check pheasant doneness; the final temperature will continue rising to 70-75°C after removal from oven.
Reserve the mushroom soaking liquid for its earthy depth in the barley pilaf; it replaces some stock.
Resting the pheasants for 20 minutes ensures tender, evenly cooked meat.
Good to Know
Leftover pheasant and pilaf keep covered in refrigerator for up to 3 days. Reheat gently in oven at 150°C until warmed through.
Pheasants can be browned and refrigerated up to 1 day ahead. Soak mushrooms and cranberries up to 1 day ahead, refrigerate separately. Assemble and braise on serving day.
Serve pheasant on bed of barley pilaf with whisky jelly sauce spooned over the meat. Pair with a robust red wine such as Pinot Noir or a full-bodied Burgundy.
Common Mistakes
Do not skip checking for shot; biting into buckshot will crack teeth.
Do not overcook the pheasants; they dry out quickly. Pierce thickest part of leg to ensure juices run clear but do not exceed recommended temperature.
Do not discard mushroom soaking liquid; it adds essential umami to the barley pilaf.
Do not rush the resting period; 20 minutes allows carryover cooking and juices to redistribute.
Do not skip skimming fat from the cooking juices before making the sauce; excess fat will make the sauce greasy.
Do not add cream to the sauce without reducing the whisky-jelly liquid first, or the sauce will lack concentration.
Substitutions
Dairy-Free Swaps
General Alternatives
similar tartness and traditional game pairing
use half quantity
milder flavor, less complex