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.
Forkin eredeti receptje
- Teljes idő
- 2 ó 30 p
- Adag
- 4
- Nehézség
- Közepes
Allergéninformáció: a következőket tartalmazhatja: tej és szulfitok. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.
Előkészítés
Hozzávalók
Hozzávalók
- 1 dbpheasant, whole
- 1 dbsavoy cabbage, large, about 800g
- 150 gsmoked bacon lardon
- 1 dbyellow onion, chopped
- 2 dbcarrot, peeled and sliced into rounds
- 3 gerezdgarlic, minced
- 500 mlchicken stock
- 120 mldry white wine
- 1 ek.olive oil
- 2 dbbay leaf
- 4 dbthyme, fresh sprigs
- 1 tk.salt, plus more for blanching water
- 0,5 tk.black pepper, freshly ground
for searing
- 15 gunsalted butter
for finishing
- 15 gunsalted butter, cut into small pieces
Eszközök
large dutch oven or pot with lid · tongs · large bowl · cutting board · knife
Elkészítés
Lépésről lépésre
- 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.
Körülbelül 7 p
A szakács megjegyzése: 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.
Körülbelül 5 p
- 3
Pat the pheasant completely dry with paper towels and season it generously all over, including inside the cavity, with salt and black pepper.
Körülbelül 3 p
A szakács megjegyzése: 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.
Körülbelül 10 p
- 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.
Körülbelül 5 p
- 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.
Körülbelül 8 p
- 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.
Körülbelül 2 p
A szakács megjegyzése: 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.
Körülbelül 2 p
- 9
Tuck the thyme sprigs and bay leaves around the pheasant. Cover the bird completely with the remaining cabbage leaves.
Körülbelül 2 p
- 10
Pour the chicken stock over the cabbage. Dot the top layer of cabbage with the finishing butter pieces.
Körülbelül 1 p
- 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.
Körülbelül 1 ó 30 p
A szakács megjegyzése: 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.
Körülbelül 10 p
Őrizd meg frissen
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.