Faisan Aux Choux (Pheasant With Cabbage)

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Bring a large pot of salted water to a boil. Meanwhile, core the cabbage, separate the leaves, and prepare a large bowl of ice water.

   حوالي 7 د

   ملاحظة الطاهي: Having the ice bath ready ensures the cabbage stops cooking immediately, preserving its color and texture.

2. 2

   Blanch the cabbage leaves in the boiling water for 2-3 minutes until slightly wilted. Transfer the leaves to the ice water, then drain them thoroughly.

   حوالي 5 د

3. 3

   Pat the pheasant completely dry with paper towels and season it generously all over, including inside the cavity, with salt and black pepper.

   حوالي 3 د

   ملاحظة الطاهي: A dry surface is key to getting a good, golden-brown sear on the bird.

4. 4

   In a large Dutch oven or heavy-bottomed pot over medium-high heat, melt the searing butter with the olive oil. Sear the pheasant on all sides until browned, about 8-10 minutes total.

   حوالي 10 د

5. 5

   Remove the pheasant from the pot and set it aside. Reduce heat to medium, add the bacon lardons, and cook until crisp, about 5 minutes.

   حوالي 5 د

6. 6

   Add the chopped onion and sliced carrots to the pot with the bacon fat. Sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for one more minute until fragrant.

   حوالي 8 د

7. 7

   Pour in the white wine to deglaze, scraping any browned bits from the bottom of the pot. Simmer for about 2 minutes until the wine has reduced by about half.

   حوالي 2 د

   ملاحظة الطاهي: Those browned bits, called 'fond', are packed with flavor, so make sure to scrape them all up.

8. 8

   Turn off the heat. Line the bottom and sides of the pot with half of the blanched cabbage leaves. Place the seared pheasant on top.

   حوالي 2 د

9. 9

   Tuck the thyme sprigs and bay leaves around the pheasant. Cover the bird completely with the remaining cabbage leaves.

   حوالي 2 د

10. 10

    Pour the chicken stock over the cabbage. Dot the top layer of cabbage with the finishing butter pieces.

    حوالي 1 د

11. 11

    Bring the pot to a simmer on the stovetop, then reduce the heat to low, cover tightly, and braise for 90 minutes, or until the pheasant is tender and cooked through.

    حوالي 1 س 30 د

    ملاحظة الطاهي: The leg meat should pull away from the bone easily when it's done.

12. 12

    Remove the pot from the heat and let it rest, covered, for 10 minutes. Carve the pheasant and serve with the braised cabbage and pan juices.

    حوالي 10 د