Pheasant With Cabernet Sauce

• 2 tablespoons vegetable oil
• 2 pheasants (about 2 1/2 pounds each), each cut into 8 serving pieces
• Salt and freshly ground pepper to taste
• 4 tablespoons finely chopped shallots
• 1/2 cup finely diced carrots
• 1/2 cup finely diced celery
• 16 small white mushrooms
• 16 small white pearl onions
• 1 teaspoon finely chopped garlic
• 6 juniper berries
• 2 whole cloves
• 1 tablespoon butter
• 2 tablespoons flour
• 2 tablespoons Cognac
• 4 cups cabernet wine
• 1 cup fresh or canned chicken broth
• 1 bouquet garni consisting of 4 parsley sprigs, 1 bay leaf and 4 sprigs of fresh thyme or 1 teaspoon dried

1. Heat the oil in large casserole or heavy cast-iron skillet over medium-high heat.
2. Add the pheasant pieces skin side down.
3. Sprinkle with salt and pepper to taste.
4. Cook, stirring occasionally, until the meat is golden brown.
5. Add the shallots, carrots, celery, mushrooms, pearl onions, garlic, juniper berries and cloves.
6. Cook, stirring, until the vegetables are wilted, about 2 to 3 minutes.
7. Drain the fat and add the butter and flour; stir and blend well.
8. Pour the Cognac over the pheasant pieces and let it ignite.
9. Add the wine, chicken broth and bouquet garni.
10. Stir and blend well.
11. Bring to a boil, cover and simmer about 30 minutes, or until tender.
12. Remove the bouquet garni and serve hot.

vegetable oil, pheasants, salt, shallots, carrots, celery, white mushrooms, white pearl onions, garlic, berries, cloves, butter, flour, cognac, cabernet wine, chicken broth, bouquet garni consisting

Taken from cooking.nytimes.com/recipes/3420 (may not work)