Pickled pheasant with cranberry whiskey sauce

Start by making the brine (salt bath) in the morning. Cut the lemon into slices for this. Bring the water to the boil with the salt and sugar.

Turn off the heat when salt and sugar are dissolved and add the lemon, bay leaves, peppercorns and the water. Allow to cool completely in the refrigerator.

Place the pheasant dices in the brine and make sure they are covered. Leave to be covered for 3 hours in the fridge.

Preheat the oven to 140 ° C. Remove the pheasant from the brine and pat dry with kitchen paper. Sprinkle around with the flour.

Heat the butter in the frying pan and fry the pheasant in 2 parts over medium heat in 4 min. Brown.

Meanwhile, peel the carrot mix and cut into pieces. Cut the onions into slices and the garlic into slices.

Remove the pheasant from the pan and fry the carrot, onion and garlic for 4 minutes in the remaining shortening.

Add the chicken broth and the cranberries. Put the pheasant back in the pan.

Put the lid on the pan, put the pan in the oven and let the pheasant cook for about 25 minutes.

Remove the pheasant from the pan and leave it covered under aluminum foil.

Scoop the vegetables with a slotted spoon and keep warm in the oven at 120 ° C, covered in an ovenproof dish with aluminum foil.

Meanwhile, make the sauce. Place the pan with stock on a high heat and stir the cakes with a wooden spoon.

Add the whiskey, whipped cream, pepper and salt, and cook over medium heat for 5 minutes while stirring.

Take the pan off the heat, pour the contents into the cup of the hand blender and puree until smooth.

Put back in the pan and stir in the cranberries. Heat for another 5 minutes.

Serve the pheasant with the vegetables and the sauce.