Ingredients

• 1 Pheasant (750g or 1.5 lbs)
• 4 Dry Dates or Figs - soaked in Brandy for 4 hours
• 2 Tbsp Raisins
• 2 Shallots - chopped
• 1 Tbsp Black Peppercorns
• 10 Juniper Berries
• 2 Tbsp Orange Juice or Orange Juice Concentrate
• Bouquet Garni (1 Sprig of Thyme & Parsley, 1 Bay Leaf, 1 Garlic Clove - tied in cheesecloth)
• 2 Tbsp Oil
• 1 Tbsp Flour
• 1 Bottle Red Wine
• 2 Pears (Bartlett - Ripe/Firm)
• 1 Tbsp Brown Sugar
• 4 Tbsp Butter
• 1/4 C Brandy
• Salt

Preparation

1. Remove legs and breasts and set aside.
2. Chop or break up the carcass and brown in oil.
3. Add shallots, orange juice, black peppercorns, bouquet garni and juniper berries.
4. Add 3/4 bottle of red wine.
5. Bring to a boil and simmer for 30 minutes, adding water if required to cover bones.
6. Strain the sauce, sprinkle with flour and simmer again reducing it to 1/2 C - reserve and set aside.
7. Peel pears and leave whole.
8. Poach pears in remaining 1/4 bottle of red wine and sugar until pears are tender and lightly coated with the red liquid - reserve and set aside for garnishing.
9. Season the breasts and legs and brown all sides in butter - remove and keep warm.
10. In the same skillet add raisins, dates/figs and brandy - Flambe.
11. Add the reserved sauce.
12. Serve by dividing the meat between two plates and spoon the sauce over.
13. Add pears and serve.