Roast breast of pheasant, braised Savoy cabbage and whiskied mustard sauce Recipe

Roast breast of pheasant, braised Savoy cabbage and whiskied mustard sauce Recipe

A beautiful seasonal meal of roast pheasant, with a whiskied sauce, perfect for Burns' night!

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(13 votes) 4.3/5

Les ingrédients

Pour people
  • Pheasant(s) : 6 whole
  • Frying oil : 30 ml
  • Fine salt : 3 pinch(es)
  • Savoy cabbage(s) : 1 whole
  • For the garnish(es)
  • Carrot(s) : 2 whole
  • Celeriac(s) : 0.5 whole
  • Freshly ground black pepper : 4 Turn
  • Garlic clove(s) : 1 whole
  • Fresh thyme : 2 sprig
  • Pancetta : 50 g
  • Duck fat : 15 g
  • Dry white wine : 50 ml
  • For the sauce
  • Onion(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Stick(s) of celery : 1 whole
  • Fresh thyme : 1 sprig
  • Chicken stock : 200 ml
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 2 Turn
  • Whisky : 50 ml
  • Maille wholegrain mustard : 20 g
  • Double cream : 100 ml
  • Unsalted butter : 15 g



    Slice the cabbage finely with a sharp knife. Dice the carrots and celeriac into small cubes. Chop the garlic finely and pick the leaves from the sprigs of thyme.

    In a wide heavy bottomed pan, heat up the duck fat and add the pancetta, carrot and celeriac dice. Cook until soft. Add the garlic, fry for one minute and then add the savoy cabbage, season with salt and pepper and add the white wine. Cover with a lid and cook until the wine has evaporated and the cabbage is soft.


    Pre-heat the oven to 200c.

    Season the pheasant breast with salt and pepper. Heat a frying pan and add a tablespoon of vegetable oil. Add the pheasant breasts skin side down and cook until the skin is golden brown. Transfer to the oven and roast until the meat is firm and the juices run clear from the thickest part of the breast.

    Slice the onion, celery and garlic finely. Heat a saucepan and sweat the vegetables until soft. Add the whisky and reduce this to a syrup. Add your chicken stock and reduce by two thirds. Add the double cream and the mustard and then season with salt and pepper.

    To serve place the cabbage in the middle of the plate with the pheasant breast on top and drizzle the sauce over the pheasant and around the plate.

Chef's tip

«You can roast the pheasant whole rather than buying the breasts. Season with salt and pepper, smear with unsalted butter and roast in a 200c oven until the juices run clear from the legs.»

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