Best 5 Bourbon Roasted Pheasant With Braised Cabbage Recipes

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Discover the delectable flavors of bourbon roasted pheasant with braised cabbage, a dish that combines the richness of pheasant meat with the smoky sweetness of bourbon and the earthy goodness of cabbage. Indulge in a culinary journey that tantalizes your taste buds and leaves you craving for more. Let's explore the best recipes for this exquisite dish, ensuring a perfect balance of flavors and textures in every bite.

Let's cook with our recipes!

EMERIL'S FAVORITE ROAST PHEASANT



Emeril's Favorite Roast Pheasant image

Provided by Food Network

Categories     main-dish

Time 3h22m

Yield 6 servings

Number Of Ingredients 38

3 (2 1/2 to 3 pound) farm-raised pheasants*, innards removed, wing tips and necks trimmed (See Cook's Note)
Salt
Freshly ground black pepper
1 onion, peeled and coarsely chopped
1 carrot, peeled and coarsely chopped
1 orange, halved
3 sprigs fresh thyme
6 slices thick-cut bacon, cut in half
1/4 cup Madeira
1 cup rich chicken stock
2 tablespoons cold, unsalted butter
Wild Mushroom Bread Pudding, recipe follows
2 teaspoons vegetable oil
1 cup sliced yellow onions
10 ounces assorted wild mushrooms, such as oyster, shitake, chanterelles, wood ear, or porcini
1 teaspoon minced garlic
3 teaspoons Essence, recipe follows
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoons minced fresh thyme
3/4 cup grated Gouda cheese
3/4 cup grated white cheddar cheese
3/4 pound stale white bread, cut into 1-inch cubes
1 teaspoon unsalted butter
1 tablespoon plain bread crumbs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.
  • Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.
  • Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.
  • Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.
  • Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.
  • Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.
  • In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
  • Preheat the oven to 350 degrees F.
  • Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

POT-ROAST PHEASANT WITH CIDER & BACON



Pot-roast pheasant with cider & bacon image

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

50g butter
2 pheasants, cleaned
100g bacon lardon
1 onion, chopped
1 celery stick, chopped
4 sage sprigs, leaves chopped
2 eating apples, cored and cut into large chunks
500ml cider
300ml chicken stock
1 Savoy cabbage, finely shredded
100ml double cream
mashed potato, to serve (optional)

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

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.

ROAST PHEASANT WITH WILD MUSHROOM, POTATO & BACON RAGOUT



Roast pheasant with wild mushroom, potato & bacon ragout image

A small pheasant makes an ideal roast for two - serve this earthy game bird with porcini sautéed potatoes

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h35m

Number Of Ingredients 9

25g pack dried porcini mushrooms
1 oven-ready pheasant
1 tbsp sunflower oil
70g pack smoked bacon lardon
2 medium baking potatoes , chopped into small chunks
125ml white wine
small handful flat-leaf parsley , roughly chopped
small handful watercress leaves, to serve
1 tbsp olive oil

Steps:

  • Heat oven to 200C/180C fan/gas 6. Pour about 200ml of hot water from the kettle over the mushrooms and leave to soak for 20 mins. Drain, reserving the liquid. Squeeze any excess liquid from the mushrooms, but keep them whole.
  • Generously season the pheasant all over. Heat the sunflower oil in a shallow flameproof dish and slowly brown the legs, turning frequently, for 20 mins. Brown the breast for a further 10 mins, then remove from the dish. Add the bacon to the dish and sizzle until starting to crisp. Throw in the potatoes, increase the heat and fry with the bacon until brown around the edges. Add the mushrooms and fry to heat through. Pour in the wine, sizzle for a moment, and pour over the reserved mushroom liquid, keeping the last drop back as it may be gritty. Nestle the pheasant, breast-side up, in the middle of the dish and roast in the oven for 25 mins.
  • Remove from the oven, lift the pheasant onto a plate, cover loosely with foil, then leave to rest for about 15 mins. Tip any resting juices into the potatoes, stir in the parsley, then transfer everything into a serving dish. Put the watercress in a bowl and toss with a drizzle of olive oil. Serve with the potato ragout and the pheasant ready to carve.

Nutrition Facts : Calories 653 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium

Tips:

  • Choose the right pheasant: Opt for a young pheasant with plump breasts and a clean, fresh smell. If you're buying frozen pheasant, make sure it's been properly packaged and stored.
  • Brine the pheasant: Brining helps tenderize the meat and infuses it with flavor. Use a mixture of water, salt, sugar, and spices to create a flavorful brine.
  • Use a high-quality bourbon: The bourbon you use will greatly impact the flavor of the dish. Choose a bourbon that is smooth and flavorful, with notes of caramel, vanilla, and oak.
  • Roast the pheasant at a high temperature: This will help to create a crispy skin and juicy meat. Roast the pheasant for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
  • Braising the cabbage: Braising the cabbage is a great way to tenderize it and bring out its natural sweetness. Use a mixture of butter, onion, garlic, and chicken broth to create a flavorful braising liquid.
  • Serve the pheasant and cabbage together: The roasted pheasant and braised cabbage make a delicious and hearty meal. Serve them with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

Conclusion:

Bourbon-roasted pheasant with braised cabbage is a classic dish that is sure to impress your guests. The pheasant is tender and juicy, with a crispy skin and a flavorful bourbon glaze. The braised cabbage is tender and sweet, and it provides a perfect accompaniment to the pheasant. This dish is perfect for a special occasion or a weeknight meal. With careful preparation and attention to detail, you can create a delicious and memorable dish that will have your taste buds dancing. So, gather your ingredients, preheat your oven, and let's get cooking!

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