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We would like to share a recipe with you every month using our seasonal produce.

Our recipe this month comes recommended from my friend and loyal customer Jo Burnett, a lovely pheasant dish coked with gin and martini rosso.

Pheasant with Gin Serves 6

For the marinade

  • 6 tablespoons gin
  • 450ml Martini Rosso (red one)
  • 1 large orange unpeeled cut into thick slices
  • 9 peppercorns
  • 9 juniper berries crushed slightly
  • 1 large onion peeled and chopped
  • 6 bay leaves
  • 225ml olive oil

For the rest

  • 3 plump pheasants jointed into 4 pieces each
  • 60g butter
  • 375g portobellini or small chestnut mushrooms
  • 30 shallots
  • 300g pancetta
  • 4 tablespoons flour
  • 3 tablespoons Martini Rosso
  • 1.2 litres of stock (2 tins Baxter’s game soup made up to 1.2 litres with chicken stock)
  • 9 juniper berries crushed slightly
  • 3 cloves garlic chopped
  • Shake or two of soy sauce

Mix all marinade ingredients together adding quarter teaspoon of salt and then submerge pheasant joints and leave for 24 hours. When ready to cook, remove meat and pat dry with kitchen towel. Put butter and oil in a pan that will take all the pheasant later and brown the pieces in batches. Remove to a plate and add the mushrooms to soften, and then remove also. Now brown the shallots, adding more butter if mushrooms have soaked it all up. Make sure they are well brown (about 15 minutes) remove them and add pancetta to cook. Once bacon is cooked add the flour to them and cook the starch, then add the Martini and give a good stir to scrape up bits from the bottom. Gradually add the stock and then strain in the marinade juices. Return the meat, onions and mushrooms to the casserole and add the juniper berries, garlic, a good grinding of pepper and a shake or two of soy sauce. Cover and cook on hob at a gentle simmer for 90 minutes or in the oven at gas 3/160 degrees C for 2 hours. Keep an eye on it taking out the legs after an hour or so if they are cooked. When the time is up, remove all pheasant pieces and strain the liquid into another pan reserving the lardons, mushrooms and onions. Reduce the sauce so that it concentrates and thickens, loose and thin but not watery. Put the sauce and pheasant pieces plus mushrooms etc back in original pan and reheat gently. If you want you can keep it in the fridge for up to three days before you reheat it gently.

Serve sprinkled with flat leaf parsley and lots of mash.

Rodney's Recommendation

Recipe of the Month