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
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Changba Tamang
[email protected]I would recommend this recipe to someone who is looking for a challenge. It's a bit difficult to make, but the results are worth it.
Sajid Malhi
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't great either.
Cris Rangel
[email protected]The ingredients for this recipe are a bit expensive. I think I would only make it for a special occasion.
Tttg Tttg
[email protected]This recipe is a bit too complicated for a weeknight meal. I think I would save it for a special occasion.
Bishal Saini
[email protected]The braised cabbage was a bit too tangy for my taste. I would add less vinegar next time.
John Chaz Maiya
[email protected]The pheasant was a bit gamey for my taste. I think I would prefer to use chicken or turkey next time.
Tisha Aktar
[email protected]I followed the recipe exactly, but the pheasant was still undercooked. I had to put it back in the oven for another 30 minutes.
GK Lanka
[email protected]This recipe was a disappointment. The pheasant was tough, and the braised cabbage was overcooked.
Diana Garland
[email protected]I'm not sure I would make this recipe again. The pheasant was a bit dry, and the braised cabbage was bland.
Raihan YT
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Joshua Denton
[email protected]I love the combination of flavors in this dish. The bourbon glaze is sweet and savory, and the braised cabbage is tangy and flavorful.
Bob Dunaway
[email protected]This recipe was easy to follow, and the results were delicious. The pheasant was cooked perfectly, and the braised cabbage was flavorful and tender.
HeatherLe Ogden (Heather Le)
[email protected]I've made this recipe several times, and it's always a winner. The pheasant is always moist and flavorful, and the braised cabbage is the perfect accompaniment.
Meraj Ali Tanjir
[email protected]This is a great recipe for a special occasion dinner. The pheasant was impressive, and the braised cabbage was a delicious side dish.
Sk Sizan Ahmad
[email protected]I'm not a big fan of pheasant, but this recipe changed my mind. The bourbon glaze was amazing, and the cabbage was cooked to perfection.
Funke Aregbe
[email protected]This dish was a hit with my dinner guests. The pheasant was cooked perfectly, and the braised cabbage was a great accompaniment.
Kajol Santamaria
[email protected]I wasn't sure how pheasant would taste, but this recipe made me a fan. The meat was moist and flavorful, and the bourbon glaze was perfect.
Marshall Koch
[email protected]This roasted pheasant was tender and juicy, with a delicious bourbon flavor. The braised cabbage was also excellent, with a rich, savory flavor.