Steamed pheasant with genever

The aromas of the genever are a perfect match for the bold flavour of the pheasant.

Makes 2.

Steamed pheasant with genever

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pheasant legs



onion, sliced into rings






poultry stock



juniper berries

As needed:



As needed:


salt and pepper

Preparation method

  • Season the pheasant legs with salt and pepper.
  • Brown the pheasant legs in a pan with oil.
  • Remove the legs from the pan and place in an oven-proof dish.
  • Gently fry the onion in the pan used to brown the pheasant until soft.
  • Deglaze the pan with the genever and stock.
  • Add the juniper berries and add the mixture to the pheasant in the oven-proof dish.
  • Bake the legs in the oven at 200°C for 45 minutes.

Serving suggestions

  • In a composition with celeriac gratin, roasted beetroot, and Brussels sprouts.
  • Delicious served with components of cherries, hibiscus, and Jerusalem artichoke.
  • Combines well with green cabbage, apple, and potato.

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