Bourbon Roasted Pheasant With Braised Cabbage Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BOURBON ROASTED PHEASANT WITH BRAISED CABBAGE



Bourbon Roasted Pheasant With Braised Cabbage image

Provided by Joanna Pruess

Categories     dinner, main course

Time 2h15m

Yield 2 - 3 servings

Number Of Ingredients 15

1 tablespoon unsalted butter
4 1/2 tablespoons vegetable oil
2 large onions, peeled and chopped coarse
1 large green or white cabbage (about 2 1/2 pounds), cored, tough ribs removed and shredded
Salt to taste
Freshly ground pepper to taste
8 juniper berries
1 pheasant (about 2 to 2 1/2 pounds, dressed), cleaned, plucked and skinned
2 tablespoons Dijon mustard
1 medium-size whole onion
6 cloves
1/2 cup flour
1/2 cup bourbon or sour-mash whisky like Jack Daniel's
1/3 to 1/2 cup heavy cream
Chopped fresh parsley (optional)

Steps:

  • In a large, deep casserole, heat the butter and 3 tablespoons of the vegetable oil over medium-high heat. When the butter foams, add the chopped onions and saute until they are lightly colored, about 6 to 8 minutes. Add the cabbage and cook until it begins to color, about 10 minutes. Cover, leaving the lid askew, and cook for 20 to 25 minutes, stirring occasionally, until the cabbage is medium-brown. Remove from the heat, season with salt and pepper and add the juniper berries. Set aside.
  • Preheat the oven to 350 degrees. Wash the pheasant under cold water and dry well. Season the cavity with salt and pepper. Brush the inside of the bird with the mustard. Stud the whole onion with the cloves and place it inside the cavity. Tie the legs together and turn the wing tips under. Lightly dredge the bird in flour.
  • In a heavy skillet, heat the remaining oil over medium-high heat. Add the pheasant and brown lightly on all sides, about 6 to 8 minutes. Transfer the pheasant, breast side up, to the casserole dish with the cabbage mixture. Pack the cabbage mixture around and over the bird. Cover the casserole and place in the middle of the oven. Cook for 35 to 45 minutes, basting several times with the pan juices, until the leg moves easily in its socket and the juices run clear. Brush the cabbage off the top of the pheasant and bake uncovered for 10 minutes longer.
  • Remove the dish from the oven. Transfer the bird to a warm platter, untie the legs and discard the whole onion. Drain any cooking juices back into the casserole dish. Place it on the stove over high heat and carefully pour in the bourbon. Heat the liquid and stir for 2 to 3 minutes. Turn the heat down to medium, stir in the cream and cook for 3 minutes. Remove from the heat.
  • Cut up the pheasant and serve it on a bed of the cabbage mixture. Top with chopped parsley, if desired.

Nutrition Facts : @context http, Calories 908, UnsaturatedFat 36 grams, Carbohydrate 34 grams, Fat 59 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 18 grams, Sodium 1018 milligrams, Sugar 7 grams, TransFat 0 grams

BRAISED PHEASANT WITH RED CABBAGE WILD RICE



Braised Pheasant with Red Cabbage Wild Rice image

Categories     Gin     Game     Poultry     Braise     New Year's Day     Raisin     White Wine     Fall     Cabbage     Grape     Wild Rice     Gourmet

Yield Serves 2

Number Of Ingredients 24

For wild rice
1/2 cup wild rice
1 cup chicken broth
1 tablespoon olive oil
4 slices bacon
1 small onion, sliced thin
2 cups thinly sliced red cabbage (about 1/6 head)
2 teaspoons red-wine vinegar
For pheasant*
a 2-pound pheasant*
1 1/2 cups water
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1 1/2 tablespoons olive oil
1/3 cup golden raisins
1/4 cup minced shallots (about 3)
1/4 cup gin
1/2 cup dry white wine
1 teaspoon tomato paste
a 3-inch fresh rosemary sprig plus 1/2 teaspoon minced leaves
1/2 cup halved red and/or green seedless grapes
*Pheasant is available at specialty butcher shops.

Steps:

  • Make wild rice:
  • Preheat oven to 350°F.
  • In a fine sieve rinse wild rice well and drain. In a small saucepan bring broth to a simmer. In a small flameproof casserole Sauté rice in oil over moderately high heat, stirring, 1 minute and stir in hot broth and salt and pepper to taste. Bring mixture to a boil and bake, covered, in middle of oven 1 hour, or until liquid is absorbed and rice is tender.
  • While rice is cooking, in a 10-inch skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Transfer all but 1 tablespoon drippings to a small bowl and reserve for cooking pheasant.
  • Heat drippings remaining in skillet over moderately high heat until hot but not smoking and sauté onion and cabbage, stirring, until softened. Add vinegar and salt and pepper to taste and sauté, stirring, 1 minute. Chop bacon. Just before serving, stir cabbage mixture and bacon into wild rice.
  • Make pheasant while rice is cooking:
  • Rinse pheasant under cold water and pat dry inside and out. Cut pheasant into 6 serving pieces, transferring feet, back, neck, and wing tips to a small saucepan. To saucepan add water and bay leaf and simmer, uncovered, 15 to 20 minutes, or until reduced to about 3/4 cup. Strain stock through a fine sieve into a heatproof bowl.
  • In a small bowl stir together salt, pepper, and allspice. Pat pheasant dry again and sprinkle evenly with allspice mixture. In a 10-inch heavy ovenproof skillet heat oil with 1 tablespoon reserved drippings over moderately high heat until hot but not smoking and sauté pheasant until golden, about 5 minutes on each side. Transfer pheasant to a plate.
  • In fat remaining in skillet cook raisins and shallots over moderate heat, stirring, until shallots are softened. Stir in gin and boil until most is evaporated. Stir in wine and boil until reduced by about half. Stir in stock, tomato paste, rosemary sprig, and salt and pepper to taste and bring sauce to a boil.
  • Add pheasant to sauce, skin sides down, and braise, tightly covered, in middle of 350°F. oven until breast meat is cooked through and tender, about 10 minutes. Transfer breasts to a clean plate and keep warm, covered. Braise legs and thighs until cooked through and tender, about 10 minutes more. Transfer legs and thighs to plate and keep warm, covered. Stir minced rosemary and grapes into sauce and boil until slightly thickened, about 1 minute.
  • Divide pheasant between 2 dinner plates, spooning sauce over it, and serve with red cabbage wild rice.

More about "bourbon roasted pheasant with braised cabbage recipes"

BRAISED PHEASANT LEGS WITH CABBAGE AND GRAPES
braised-pheasant-legs-with-cabbage-and-grapes image
Web 8 pheasant legs; 2 tablespoons flour; 2 tablespoons butter; ¼ cup onion diced; 2 cups cabbage finely sliced; 1 cup seedless grapes crushed; ¼ cup brandy; 2 cups bird or chicken stock; 2 tablespoons freshly squeezed …
From bearbrookgamemeats.com
See details


EASY BRAISED RED CABBAGE - AMEE'S SAVORY DISH
easy-braised-red-cabbage-amees-savory-dish image
Web 2012-08-22 Instructions. In a large saucepan or Dutch oven, cook the bacon over medium-low heat until fat is rendered and bacon is crispy. Meanwhile, chop the onions. Add onions and cook about 5 minutes …
From ameessavorydish.com
See details


PHEASANT ON BRAISED CABBAGE WITH ROASTED VEGETABLES …
pheasant-on-braised-cabbage-with-roasted-vegetables image
Web The Pheasant on Braised Cabbage with Roasted Vegetables recipe out of our category Pheasant! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com
See details


BUTTERED ROAST PHEASANT WITH BOURBON - FEARLESS FRESH
buttered-roast-pheasant-with-bourbon-fearless-fresh image
Web 1 whole pheasant 1/4 cup butter at room temperature 2 tablespoons chopped fresh sage leaves 1 teaspoon chopped fresh rosemary leaves 3 large shallots sliced thin 2 tablespoons water 2 slices of good bacon 1 …
From fearlessfresh.com
See details


BRAISED PHEASANT WITH CABBAGE, GARLIC AND FAT BACON
Web 2001-05-02 1 small, hard green cabbage, divested of tough outer leaves then cored and quartered Preheat the oven to 275F/140C/gas mark 1. Heat the butter in a large, cast …
From independent.co.uk
See details


30 BEST PHEASANT RECIPES TO TRY
Web 2022-10-20 Using pheasant breasts gives this dish a lean profile and they are dredged in flour before being sautéed until nicely cooked. A delicious lemon caper sauce is drizzled …
From gloriousrecipes.com
See details


BRAISED PHEASANT LEGS WITH CABBAGE AND GRAPES
Web 2010-11-17 In a sauté pan, melt the butter over medium heat until it begins to bubble. Add the legs, skin side down and cook until golden brown, about 4 minutes. Turn over for …
From georgiapellegrini.com
See details


HOW TO COOK A PHEASANT. WITH CABBAGE AND BACON. - YOUTUBE
Web This is a fantastic combination,The Pheasant is braised in wine and stock whilst sat on a bed of cabage,bacon and garlic then braised for 1-2 hour,The penultimate way to cook …
From youtube.com
See details


BOURBON ROASTED PHEASANT WITH BRAISED CABBAGE RECIPES
Web 2021-10-05 Here is my version of this yummy Jack Daniel's Roasted Pheasant On Braised Cabbage recipe! Try it!!! Heat the oil in a large pot or Dutch oven over high …
From recipegoulash.cc
See details


BOURBON ROASTED PHEASANT WITH BRAISED CABBAGE RECIPES
Web BOURBON ROASTED PHEASANT WITH BRAISED CABBAGE Provided by Joanna Pruess Categories dinner, main course Time 2h15m Yield 2 - 3 servings Number Of …
From tfrecipes.com
See details


HOW TO ROAST A PERFECTLY MOIST PHEASANT - PROJECTUPLAND.COM
Web 2022-11-22 Remove pheasant and lightly oil with olive oil. Sprinkle the fresh herbs over all sides. Stuff the bird with lemon and garlic. Slice your vegetables so they serve as logs to …
From projectupland.com
See details


PHEASANT RECIPES - NYT COOKING
Web Pheasant Recipes Roast Pheasant Stuffed With Chestnut Bread Dressing Molly O'Neill About 1 hour 30 minutes Bourbon Roasted Pheasant With Braised Cabbage Joanna …
From cooking.nytimes.com
See details


JACK DANIEL'S ROASTED PHEASANT ON BRAISED CABBAGE - IFOOD.TV
Web Preheat your oven to 350°F.wash the pheasant under cold water and dry well. Season the cavity with salt and pepper. Paint the inside of the bird with dijon mustard and place the …
From ifood.tv
See details


ROASTED PHEASANT WITH BRAISED CABBAGE RECIPE
Web 1 4-5 pound/1.8-2.2kg pheasant 1 tablespoon/15ml YaDa Maya Natural Sea Salt (divided) 1/2 tablespoon/7ml fresh ground black pepper (divided)
From food.yadachef.com
See details


BRAISED PHEASANT WITH CABBAGE – RECIPES FOR THE COOK
Web 2014-03-17 1 pheasant (an older one) 2 slices fat salt pork 1 tsp. pepper 1 onion, studded with cloves 1 faggot 2 C. hot water 1 med. head cabbage Savory (opt.) 1 carrot, pared 1 …
From recipes4thecook.com
See details


ROAST PHEASANT WITH BRAISED CABBAGE - LINKEDIN.COM
Web 2017-03-04 Get the full recipe on our blog: https://goo.gl/aoVxzt #roastpheasant #gamebirds #cabbage #recipe #holidaychefs #personalchef #privatechefmiami …
From linkedin.com
See details


BOURBON ROASTED PHEASANT WITH BRAISED CABBAGE
Web Bourbon Roasted Pheasant With Braised Cabbage Ingredients 1tablespoon unsalted butter 4 ½tablespoons vegetable oil 2large onions, peeled and chopped coarse 1large …
From diningandcooking.com
See details


Related Search