Enjoy this delightful dish with friends on a chilly autumn night. Pheasant and port go hand in hand in this dish and produce the most wonderful flavours that resonate throughout and linger on the palate. Leave plenty of time to prepare this dish by starting the day before. On the evening of your supper, serve the pheasant with autumn vegetables and a starch such as potato or wild rice.
If the pheasants come with the giblets, then use them to make stock and use in place of the 300ml chicken stock.
I cooked this for Christmas Dinner and it was truly amazing!, so tasty and tender and just right for that special dinner. I didn't have any juniper berries so just left them out - 13 Jan 2014