This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results

Pheasant; Braised with Cabbage - Recipe

An excellent way of cooking pheasant and keeping it moist, especially if you have more elderly birds. Guinea fowl is also good handled in this manner.

If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - learn how to make top-class dishes from beginners upwards.

Ingredients

For 4 as a main course:

- 2 pheasants - it's easier to have 2 cocks (larger) or 2 hens (more flavour) - as they will be matched in their cooking times
- 2 tablespoons (30ml) Olive Oil
- 6 sage leaves
- 1 big Onion, peeled and finely-chopped
- 2 medium cloves of Garlic, peeled and chopped
- 4 rashers of Streaky Bacon, with their rind removed - then cut into pieces
- 1 Green or Savoy Cabbage, cored and sliced
- 300ml/½ pint Dry White Wine
- 2 tablespoons (30ml) Tomato Purée
- 6 Juniper Berries, crushed
- 300ml/½ pint Chicken Stock
- Salt and freshly-ground Black Pepper

Method

- Heat the oven to 200°C/400°F/Gas 6.

- Heat the olive oil and sage leaves in a deep heavy-based frying pan (or stainless-steel flame proof casserole) and sear the pheasant on both sides until lightly browned. Remove from the heat, an tranfer the pheasants to a plate - keeping the pan juices.

- When cool enough to handle, cut the birds into half, along the breast bone - then in half again across to have four pieces of equal size.

- Return the pan to the heat, and cook the bacon pieces and chopped onion and garlic until the onion is soft.

- Add the cabbage and cook for five further minutes, turning it over in the onion mixture.

- Add the wine and allow it to bubble, the add the chicken stock, juniper berries and tomato purée and simmer for 5 minutes.

- Season the pheasant pieces with pepper and a little salt and add to the pan.

- Cover and braise in the oven for an hour, then test the thicken part of a thigh (generally the slowest part to cook) to ensure that it's tender.

Serve on a bed of the cabbage mixture, pouring some of the juices over.

Reviews / Comments

Not yet reviewed

Be the first to add a review