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 份
Cuisine: french
Ingredients: 1 个 pheasant whole; 1 个 savoy cabbage large, about 800g; 150 g smoked bacon lardon; 1 个 yellow onion chopped; 2 个 carrot peeled and sliced into rounds; 3 瓣 garlic minced; 500 ml chicken stock; 120 ml dry white wine; 15 g unsalted butter; 15 g unsalted butter cut into small pieces; 1 汤匙 olive oil; 2 个 bay leaf; 4 个 thyme fresh sprigs; 1 茶匙 salt plus more for blanching water; 0.5 茶匙 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 的原创食谱

总用时: 2小时 30分钟
份量: 4
难度: 中等

过敏原信息： 可能含有牛奶和亚硫酸盐。如有过敏，请务必查看配料包装。

备料

配料

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

for searing

15 gunsalted butter

for finishing

15 gunsalted butter, cut into small pieces

厨具

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

做法

分步操作

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.
约 7分钟
烹饪提示： 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.
约 5分钟
3
Pat the pheasant completely dry with paper towels and season it generously all over, including inside the cavity, with salt and black pepper.
约 3分钟
烹饪提示： 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.
约 10分钟
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.
约 5分钟
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.
约 8分钟
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.
约 2分钟
烹饪提示： 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.
约 2分钟
9
Tuck the thyme sprigs and bay leaves around the pheasant. Cover the bird completely with the remaining cabbage leaves.
约 2分钟
10
Pour the chicken stock over the cabbage. Dot the top layer of cabbage with the finishing butter pieces.
约 1分钟
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.
约 1小时 30分钟
烹饪提示： 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.
约 10分钟

妥善保存

储存

Store leftovers in an airtight container in the refrigerator.

重新加热

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