Pheasant with Red Cabbage and Wild Rice
Main Dishes • French
Description
Pheasant with red cabbage and wild rice
Ingredients
- Pheasant 1 piece
- Wild rice 5 oz
- Red Currant 20 oz
- Bacon 4 pieces
- Chicken Broth 10 fl oz
- Raisins 0 oz
- Gin ¼ glasses
- Seedless Green Grapes 5 oz
- Dry White Wine ½ glasses
- Olive Oil 2½ spoons
- Passata Tomato Sauce 1 tablespoon
- Onion 1 head
- Shallot 3 heads
- Red Wine Vinegar 2 spoons
- Rosemary ½ spoons
- Bay leaf 1 piece
- Green peppercorns ¼ spoons
- Salt ½ spoons
- Spices ¼ spoons
- Dried Rosemary ½ spoons
Step-by-Step Guide
Step 1
Preheat the oven to 345°F and warm the broth.
Step 2
In a pot, sauté the rice in oil for one minute over high heat, stirring constantly. Then, pour in hot broth, add salt and pepper. Bring the mixture to a boil, then cover and bake in the oven until the liquid is absorbed and the rice is tender.
Step 3
While the rice is cooking, fry the bacon in a skillet until crispy, then place it on paper towels to drain the fat. Leave one tablespoon of the fat for cooking the pheasant.
Step 4
Increase the heat and sauté the onion and cabbage in the remaining fat, stirring, until softened. Add vinegar, salt, and pepper, and cook for another minute. Chop the bacon. Mix the cabbage with the bacon and rice.
Step 5
Rinse the pheasant under cold running water and pat dry. Cut it into six pieces, and place the remaining wings, neck, and carcass in a pot with water. Add a bay leaf and simmer uncovered for twenty minutes. Strain the broth.
Step 6
Coat the pheasant with a mixture of salt, black pepper, and allspice. Heat oil with one tablespoon of the reserved fat and sauté until golden brown, about five minutes on each side.
Step 7
In the remaining fat, lightly sauté the raisins and shallots. Add gin and simmer until most of it has evaporated. Then pour in the wine and cook until the liquid volume is reduced by about half. Add broth, tomato paste, sprigs of rosemary, salt, and pepper, and bring the sauce to a boil.
Step 8
Add the pheasant and braise it in the oven covered for ten minutes. Remove the breast and keep it warm under a lid. Braise the legs and thighs for another ten minutes. For the sauce, mix the rosemary with the grapes and bring to a boil for about a minute.
Step 9
Divide the pheasant onto two plates, drizzle with sauce, and serve with a mixture of red cabbage and wild rice.
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