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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Abubaker Ansari
[email protected]I'm not sure about the bourbon marinade, but the braised cabbage sounds delicious.
Md Apurbo Ahmed
[email protected]This recipe looks absolutely delicious! I can't wait to try it.
Earl Wheeler
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and elegant dish.
Sazid Ahmed
[email protected]This dish was amazing! The pheasant was cooked perfectly and the braised cabbage was so flavorful.
Mohamemad Aslam
[email protected]I love this recipe! The pheasant is always cooked to perfection and the braised cabbage is delicious.
Abdulnasser Sulleiman
[email protected]This recipe is a keeper! The pheasant was moist and flavorful, and the braised cabbage was the perfect accompaniment.
Lonnie Siemons
[email protected]I've made this recipe several times and it's always a hit. The pheasant is always cooked perfectly and the braised cabbage is delicious.
Shermar Yearwood
[email protected]This dish is perfect for a special occasion. The pheasant is elegant and the braised cabbage is rich and flavorful. I would definitely recommend this recipe.
Teresa Perry
[email protected]I'm not a big fan of pheasant, but this recipe changed my mind. The bourbon marinade made the pheasant juicy and flavorful, and the braised cabbage was the perfect side dish.
Vickie Martin
[email protected]This recipe was a bit too complicated for me, but the end result was worth it. The pheasant was cooked perfectly and the braised cabbage was amazing.
Amanda H
[email protected]The pheasant was a bit dry, but the braised cabbage was delicious. I would try this recipe again, but I would cook the pheasant for a shorter amount of time.
David Dekaglo
[email protected]I've never cooked pheasant before, but this recipe made it easy. The dish turned out great and I'll definitely be making it again.
Mc Denison
[email protected]This recipe was easy to follow and the end result was amazing. The pheasant was juicy and flavorful, and the braised cabbage was the perfect accompaniment.
Mani Maher
[email protected]The bourbon marinade really gave the pheasant a unique and delicious flavor. I would highly recommend this recipe to anyone looking for a new and exciting way to cook pheasant.
Sopon Khan
[email protected]This dish was absolutely delicious! The pheasant was cooked to perfection and the braised cabbage was flavorful and tender. I will definitely be making this again.