Entree: United Kingdom – Scotland Highlands – Pheasant with Whisky Cream Sauce (Roasted pheasant served with a whisky-infused creamy pan sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 2 whole pheasants, about 2 lb (900 g) each, gutted and cleaned
- 2 tbsp (30 ml) olive oil
- 4 oz (115 g) unsalted butter
- 4 slices bacon, chopped, approx. 4 oz (115 g)
- 2 shallots, finely chopped, approx. 2 oz (60 g)
- 8 oz (225 g) mushrooms, sliced (optional)
- 1 cup (240 ml) chicken or game stock
- 1/2 cup (120 ml) heavy cream
- 3 tbsp (45 ml) Scotch whisky
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) fresh thyme leaves, or 1 tsp (5 ml) dried thyme
- Salt and freshly ground black pepper to taste
- 1 lemon, halved (for serving, optional)

Instructions

1. Preheat the oven to 400°F (200°C). Pat the pheasants dry, season the cavity and skin with salt and pepper, and rub them with 1 tbsp (15 ml) olive oil. Tuck the wings under and tie the legs if desired.
2. In a roasting pan or ovenproof skillet, melt 2 oz (55 g) butter with 1 tbsp (15 ml) olive oil over medium-high heat. Brown the pheasants on all sides, about 4–5 minutes per side, to develop color. Transfer the pan to the oven and roast for 35–50 minutes, depending on size, until the internal temperature at the thickest part of the thigh reaches 160°F (71°C) and juices run clear.
3. While the pheasants roast, make the sauce: in a large skillet, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan. Add remaining 2 oz (55 g) butter and the shallots to the pan and sauté until soft, about 3 minutes. Add the mushrooms and thyme and cook until mushrooms release their liquid and begin to brown.
4. Remove the skillet from heat and carefully add the Scotch whisky to deglaze, then return to medium heat and allow the alcohol to reduce for 1–2 minutes (exercise caution if flambéing). Stir in the chicken stock and Worcestershire sauce and simmer until reduced by about one-third.
5. Lower the heat and whisk in the heavy cream and Dijon mustard. Simmer gently until the sauce thickens to a silky consistency, about 3–5 minutes. Stir the crisped bacon back into the sauce, and season with salt and black pepper to taste.
6. When the pheasants are done, transfer to a cutting board and rest for 10 minutes. Carve or halve the birds and spoon the whisky cream sauce over the portions. Serve immediately with roasted root vegetables, mashed potatoes, or seasonal greens and lemon halves for squeezing.