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Roasted Pheasant with Braised Cabbage and Chestnuts recipe (Poultry)

12   bacon slices
2   pheasants
1 teaspoon canola oil
12   fresh sage leaves
1   sliced head Napa cabbage
1 cup peeled cooked chestnuts
¼ lb bacon
10   sliced cipolline onions
1 teaspoon chopped garlic
½ cups Armagnac
2 cups vin de paille
some   salt and pepper

Posted by Margo on Nov 29, 2010


Preheat the oven to 350° F. Spread the chestnuts on a rimmed baking sheet and toast them in the oven about 10 minutes. When cool enough to handle, cut them in half. Maintain the oven temperature to braise the cabbage.
Cut the bacon into strips 1 inch long and ½ inch wide.
Heat the oil in a large sauté pan over medium heat. Add the bacon and cook until they are brown and crispy and the fat has been rendered, about 10 minutes. Add the cipolline onions and reduce the heat to low. Cook the onions about 5 minutes. Add the garlic and cook until softened, about 2 minutes. Deglaze with the Armagnac and increase the heat to medium. Add the cabbage and vin de paille and simmer to reduce the liquid by half, about 10 minutes. Add the chestnuts and season to taste with salt and pepper. Arrange the cabbage mixture in a 13 x 9-inch baking dish and braise in the oven for 20 minutes.
While the cabbage is braising, layer 6 slices of bacon over the breast of each pheasant. Tuck the ends of the bacon between the legs and the breasts and truss the pheasants.
Heat the oil in a large sauté pan over medium heat. Place the pheasants, bacon side down, in the pan and sear about 5 minutes.
Remove the pheasant from the sauté pan and place them on top of the cabbage, bacon side up. Scatter sage leaves around the pheasant. Roast until the juices run clear when a pheasant thigh is pierced with a knife, about 45 minutes.

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