Faisan Aux Choux (Pheasant With Cabbage)
A rustic French dish featuring a whole pheasant braised with savoy cabbage, smoky bacon, and aromatic vegetables. Slow cooking makes the pheasant incredibly tender and infuses the cabbage with rich, savory flavors. It's a hearty and elegant main course, perfect for a cool evening.
An original recipe by Forkin
- Total time
- 2 hr 30 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain milk and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 1 pcspheasant, whole
- 1 pcssavoy cabbage, large, about 800g
- 150 gsmoked bacon lardon
- 1 pcsyellow onion, chopped
- 2 pcscarrot, peeled and sliced into rounds
- 3 clovegarlic, minced
- 500 mlchicken stock
- 120 mldry white wine
- 1 tbspolive oil
- 2 pcsbay leaf
- 4 pcsthyme, fresh sprigs
- 1 tspsalt, plus more for blanching water
- 0.5 tspblack pepper, freshly ground
for searing
- 15 gunsalted butter
for finishing
- 15 gunsalted butter, cut into small pieces
Equipment
large dutch oven or pot with lid · tongs · large bowl · cutting board · knife
The method
Step by step
- 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.
About 7 min
Cook’s note: Having the ice bath ready ensures the cabbage stops cooking immediately, preserving its color and texture.
- 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.
About 5 min
- 3
Pat the pheasant completely dry with paper towels and season it generously all over, including inside the cavity, with salt and black pepper.
About 3 min
Cook’s note: A dry surface is key to getting a good, golden-brown sear on the bird.
- 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.
About 10 min
- 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.
About 5 min
- 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.
About 8 min
- 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.
About 2 min
Cook’s note: Those browned bits, called 'fond', are packed with flavor, so make sure to scrape them all up.
- 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.
About 2 min
- 9
Tuck the thyme sprigs and bay leaves around the pheasant. Cover the bird completely with the remaining cabbage leaves.
About 2 min
- 10
Pour the chicken stock over the cabbage. Dot the top layer of cabbage with the finishing butter pieces.
About 1 min
- 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.
About 1 hr 30 min
Cook’s note: The leg meat should pull away from the bone easily when it's done.
- 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.
About 10 min
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a covered pot on the stovetop with a splash of stock or water until warmed through.