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Non-illustrated recipe

Pheasants with Cabbage

  • For : 6 servings
  • Time : 1 h 30
  • Difficulty :  medium

Ingredients for Pheasants with Cabbage :

  • 2 small pheasant chicks
  • 90 g butter
  • 2 fat pork belly bards
  • 1 big cabbage
  • 30 cl crème fraîche
  • juice of a lemon
  • 12 juniper berries
  • paprika
  • salt
  • white pepper

Technical stages for Pheasants with Cabbage :

  • Dress the pheasants.
  • Season with salt and pepper inside and outside. Cook in warm butter in a skillet. Take out, barder, brider and put immediately back in the pan.
  • Lower the heat, cover and cook over low heat for 35 minutes.
  • While the pheasants are cooking, peel the cabbage, wash it, cut in strips and toss in salted boiling water. Blanch for 20 minutes.
  • Drain and transfer to the skillet. Baste with lemon juice, put the pheasants on top, coat with cream and add the juniper berries. Add a bit of salt and pepper.
  • Cover and cook over low heat for 15 more minutes. Before serving, sprinkle pheasants and cabbage with paprika.
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The essentials

To make this recipe, some of these items will be required:

PaprikaPaprika 6.90 Euro
Larousse des cuisines régionalesLarousse des cuisines régionales 36.00 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Cutting board (40 x 25 cm)Cutting board (40 x 25 cm) 24.30 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro