Braised stuffed pheasant with Savoy cabbage, gravy and potatoes

Braised stuffed pheasant with Savoy cabbage, gravy and potatoes

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

Pheasant can be tender and delicious, especially if you cook it with perfection and love. On Saturday nights in the autumn I like to cook pheasant, barded with good quality organic bacon and stuffed with bread and herbs, for close friends and family. When dinner is ready and the guests have arrived, I fetch some of my best red wine from the cellar and enjoy the pleasures of living in a part of the world were there are four very different seasons.

Ingredients

Quantity Ingredient
2 pheasants
12 bacon rashers
300ml red wine
2 shallots, sliced
1 carrot, sliced
10 thyme sprigs
1 tablespoon whole peppercorns
50ml port wine
300ml water
200ml double cream

Stuffing

Quantity Ingredient
2 slices bread, chopped
50g flat-leafed parsley
20 juniper berries, crushed

Vegetables

Quantity Ingredient
800g fingerling potatoes
salt
pepper
20-25g butter
200g hazelnuts, chopped
1 small savoy cabbage, shredded

Method

  1. Preheat the oven to 200°C. To make the stuffing, mix the bread and parsley with the juniper berries. Use this mixture to stuff the cavity of the pheasants.
  2. Wrap the bacon rashers around the birds, pour over the red wine and roast in the oven for 15 minutes. Reduce the heat to 180°C, add the shallots, carrot, thyme, peppercorns, port wine and water. Tightly cover the tray with a sheet of foil and continue roasting for 35 minutes.
  3. Remove the pheasants from the oven again, discard the foil and stir in the cream. Return the pheasants to the oven for a final 20 minutes roasting.
  4. Meanwhile, boil the potatoes in a large pan of salted water until tender, then drain. Once they are cool enough to handle, peel them. Keep warm until serving.
  5. Melt the butter in a frying pan and sauté the chopped hazelnuts for a couple of minutes. Add the cabbage and 50 ml water and fry for a few minutes more.
  6. Carve the pheasants and season the sauce to taste with salt and pepper. Serve the chunky vegetable sauce with the pheasant, cabbage and potatoes.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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