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Pheasant with red cabbage and bread sauce Recipe

Ingredients for people

  • Pheasant breast(s) : 6 whole
  • Red cabbage(s) : 1 whole
  • Red wine vinegar : 50 ml
  • Dark soft brown sugar : 60 g
  • Bread slice(s) : 12 whole
  • Semi-skimmed milk : 200 ml
  • Grated nutmeg : 10 g
  • Mace : 3 g
  • Fine salt : 3 pinch(es)
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Olive oil : 10 ml
  • Orange(s) : 2 whole
  • Sultana(s) : 40 g
  • Chicken stock : 100 ml
Method
  • 1

    Preheat the oven to 190'C.

  • 2

    For the cabbage:
    Slice the cabbage in half and remove the core, cut into quarters and then into thin strips.
    Put the cabbage into a roasting tin and add the sultanas, chicken stock, red wine vinegar and dark brown sugar. Peel the oranges, juice them and add to the cabbage. Then season with a little pepper and bake in the oven for 30 minutes.

  • 3

    For the bread sauce:
    Remove the crusts from the bread, tear the bread into small pieces and place into a pan along with the mace, nutmeg, fine salt, a little pepper and milk. Bring to a boil, reduce the heat and cook for 5 minutes stirring until you have a smooth, paste-like consistency.

  • 4

    For the pheasant:
    Heat a frying pan over a medium heat. Season the breasts with a little olive oil, salt and pepper. Then add to the pan and cook skin side down for 4 minutes or until the skin is golden and crispy. Turn over and cook for a further 4 minutes, allow to rest before carving.

Chef's tip

«Add some bacon, mushroom and shallots to the pan while cooking the pheasant for a more hearty dish.»

Pan-fried pheasant breast pan with braised red cabbage and bread sauce.

Rate this recipe :

(13 votes)

  • Preparation  10mins
  • Cooking time  30mins
  • Rest time  5mins

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