Summary

Ingredients

• 1 pheasant (s), whole, gutted
• salt and pepper
• 1 large onion (s)
• 1 large carrot (s)

For the marinade:

• 1 clove garlic
• Juniper berry (n), (ground)
• thyme
• sage
• rosemary
• 2 teaspoons mustard
• 4 tablespoon honey
• 2 tablespoon Worcestershire sauce
• 1 shot Tabasco
• 2 tablespoon schnapps (Southern Comfort), boubon or whiskey
• 2 tablespoon olive oil

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Instructions

1. Cut the onion and carrot into cubes and place in an ovenproof dish. (Baking dish or deep baking sheet)
2. Cut the pheasant into pieces of about the same size and rub them in well on both sides with salt and pepper. Briefly fry the pieces well on all sides in a very hot pan. In the meantime, whisk all the ingredients for the marinade together in the moulinette or in the blender until you have a smooth, viscous paste that no longer contains any large pieces. (I`m afraid my quantities are based on vague estimates, as I always carry out the recipe with the thumbs-up)
3. Glaze the fried pieces with the marinade, place on the onion and carrot bed and fry in the oven on medium heat at 200 ° C (preheated!) For about 45 minutes until crispy. If necessary, glaze the pieces from time to time and turn them over so that the bird is crispy on all sides. The caramelizing honey gives a fine crispy crust.
4. You can probably prepare the bird whole stuffed with onions and carrots, then the roasting time will be extended accordingly.