POT-ROASTED PHEASANT
A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken
Provided by Good Food team
Categories Dinner, Main course
Time 2h20m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Dust the pheasants with the flour, then heat the oil in a large flameproof dish. Brown the pheasants all over, then remove from the dish.
- In the same dish, fry the bacon, vegetables, garlic and herbs with 1 tbsp of the dusting flour for 5 mins, until the vegetables start to colour. Put the pheasants and any resting juices back in the dish, pour on the Marsala, wine and stock, add the sugar, then cover and cook for 1 hr 30 mins - 1 hr 50 mins or until the leg meat easily comes away from the bone. Serve with bread sauce.
Nutrition Facts : Calories 565 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 0.95 milligram of sodium
POT-ROAST PHEASANT WITH CIDER & BACON
Oven roast this rich game bird - bring out the flavour with sweet cider and apples, and let the juices run into a cream and sage sauce
Provided by James Martin
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 190C/170C fan/gas 5. Melt the butter in a large non-stick flameproof dish. Season the pheasants, add to the dish and brown on all sides. Remove from the dish and set aside.
- Add the bacon, onion, celery and sage to the dish and cook for 10 mins until the onion is soft and the bacon is crisp. Carefully pour off any excess fat.
- Return the pheasants to the dish and scatter over the apples. Pour over the cider and the chicken stock, bring to a simmer, cover with a lid and cook in the oven for 25 mins until the birds are cooked through.
- Remove the birds from the dish and keep warm. Return dish to the hob over a high heat. Let the liquid bubble until reduced by half, then add the cabbage, cover with a lid and cook for 3 mins. Add the cream, check the seasoning, and continue cooking for 1 min more. Serve the pheasant on top of the cabbage mixture with some mashed potato, if you like.
Nutrition Facts : Calories 865 calories, Fat 56 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 67 grams protein, Sodium 1.6 milligram of sodium
ROAST PHEASANT WITH CABBAGE AND BACON
Steps:
- Preheat the oven to 400 degrees. Brown the pheasant on all sides in the olive oil in a large, heavy casserole. Season with salt and pepper and roast breast down for 15 minutes, then turn and cook 15 more minutes breast side up.
- Meanwhile, bring a large pot of salted water to a boil. Turn the cabbage upside down and remove the hard core. Cut the cabbage into slivers and blanch (cook for one minute). Remove and drain well.
- Saute the bacon in its own fat in a heavy skillet. Drain the bacon on paper towels.
- Remove the pheasant from the casserole and pour off excess fat. Add the rosemary, wine and stock and bring to a boil. Off heat, stir in the cabbage and the bacon. Put the pheasant on top, cover and cook for 20 minutes in the oven.
Nutrition Facts : @context http, Calories 931, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 53 grams, Fiber 6 grams, Protein 91 grams, SaturatedFat 15 grams, Sodium 1642 milligrams, Sugar 5 grams, TransFat 0 grams
BRAISED PHEASANT WITH RED CABBAGE WILD RICE
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.
BOURBON ROASTED PHEASANT WITH BRAISED CABBAGE
Provided by Joanna Pruess
Categories dinner, main course
Time 2h15m
Yield 2 - 3 servings
Number Of Ingredients 15
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
More about "bourbon roasted pheasant with braised cabbage food"
EASY BRAISED RED CABBAGE - AMEE'S SAVORY DISH
From ameessavorydish.com
BRAISED PHEASANT RECIPE WITH CHESTNUTS - GREAT …
From greatbritishchefs.com
PHEASANT ON BRAISED CABBAGE WITH ROASTED …
From eatsmarter.com
BRAISED PHEASANT WITH CABBAGE, GARLIC AND FAT BACON
From independent.co.uk
BRAISED CABBAGE RECIPES - BBC FOOD
From bbc.co.uk
JACK DANIEL’S ROASTED PHEASANT ON BRAISED CABBAGE RECIPE
From gofoodfood.cc
ROASTED CROWN OF PHEASANT WITH CAVOLO NERO CABBAGE AND …
From bbc.co.uk
BOURBON ROASTED PHEASANT WITH BRAISED CABBAGE RECIPE
From cooking.nytimes.cf
BOURBON-ROASTED LOBSTER | SAVEUR
From saveur.com
PAN FRIED PHEASANT BREASTS IN A CREAMY WHITE WINE SAUCE
From effortlessfoodie.com
BOURBON ROASTED PHEASANT WITH BRAISED CABBAGE RECIPES RECIPE
From alicerecipes.com
PHEASANT RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
NYT COOKING - PHEASANT RECIPES
From cooking.nytimes.com
BOURBON ROASTED PHEASANT WITH BRAISED CABBAGE
From diningandcooking.com
33 TASTY BOURBON RECIPES - TASTE OF HOME
From tasteofhome.com
BOURBON ROASTED PHEASANT WITH BRAISED CABBAGE RECIPES
From recipegoulash.cc
GREEN CHILE CHICKEN SOUP RECIPE | HANK SHAW - HONEST-FOOD.NET
From honest-food.net
HOW TO COOK A PHEASANT. WITH CABBAGE AND BACON. - YOUTUBE
From youtube.com
ROASTED PEACHES IN BOURBON SYRUP WITH SMOKED SALT | SAVEUR
From saveur.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love