Main CourseDinner

Faisan Aux Choux (Pheasant With Cabbage)

Name: Faisan Aux Choux (Pheasant With Cabbage)
Prep time: 25 min
Cook time: 1 h 55 min
Total time: 2 h 30 min
Yield: 4人分
Cuisine: french
Ingredients: 1 個 pheasant whole; 1 個 savoy cabbage large, about 800g; 150 g smoked bacon lardon; 1 個 yellow onion chopped; 2 個 carrot peeled and sliced into rounds; 3 片 garlic minced; 500 ml chicken stock; 120 ml dry white wine; 15 g unsalted butter; 15 g unsalted butter cut into small pieces; 1 大さじ olive oil; 2 個 bay leaf; 4 個 thyme fresh sprigs; 1 小さじ salt plus more for blanching water; 0.5 小さじ black pepper freshly ground

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によるオリジナルレシピ

合計時間: 2 時間 30 分
人数: 4
難易度: 普通

アレルゲン情報： 乳、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

1 個pheasant, whole
1 個savoy cabbage, large, about 800g
150 gsmoked bacon lardon
1 個yellow onion, chopped
2 個carrot, peeled and sliced into rounds
3 片garlic, minced
500 mlchicken stock
120 mldry white wine
1 大さじolive oil
2 個bay leaf
4 個thyme, fresh sprigs
1 小さじsalt, plus more for blanching water
0.5 小さじblack pepper, freshly ground

for searing

15 gunsalted butter

for finishing

15 gunsalted butter, cut into small pieces

調理器具

large dutch oven or pot with lid · tongs · large bowl · cutting board · knife

作り方

手順

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.
約7 分
調理のヒント： 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.
約5 分
3
Pat the pheasant completely dry with paper towels and season it generously all over, including inside the cavity, with salt and black pepper.
約3 分
調理のヒント： 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.
約10 分
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.
約5 分
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.
約8 分
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.
約2 分
調理のヒント： 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.
約2 分
9
Tuck the thyme sprigs and bay leaves around the pheasant. Cover the bird completely with the remaining cabbage leaves.
約2 分
10
Pour the chicken stock over the cabbage. Dot the top layer of cabbage with the finishing butter pieces.
約1 分
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.
約1 時間 30 分
調理のヒント： 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.
約10 分

おいしく保存

保存方法

Store leftovers in an airtight container in the refrigerator.

温め直し

Reheat gently in a covered pot on the stovetop with a splash of stock or water until warmed through.