JACK BRAISED PHEASANT UNDER CABBAGE

By BobD

Ingredients

• 4 SERVINGS
• Jack Daniel’s Pheasant Braised Under Cabbage
• The earthy, complex flavors of bourbon do magic for a lot of game meats- we use Jack Daniel’s but any fine-quality bourbon will do. It marries elegantly with the cream and mustard in the sauce
• • 3 tablespoons unsalted butter
• • 1 1/2 tablespoons canola oil
• • 2 large onions, chopped, plus 1 medium onion stuck with 6 whole cloves
• • 1 large green cabbage (about 2 1/2 pounds), tough ribs cut off, cored and shredded
• • Salt and freshly ground black pepper to taste
• • 7 to 8 juniper berries, crushed
• • 1 pheasant, 3 to 3 1/2 pounds, giblets and neck removed, patted dry
• • All-purpose flour for dredging
• • 2 thick slices unsmoked bacon, ventreche, or pancetta
• • 1/2 cup Jack Daniel’s or other bourbon
• • 1 cup heavy cream

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Heat 2 tablespoons of the butter with 1 tablespoon of the oil in a large heavy casserole over medium-high heat. Add chopped onions and sauté until lightly colored, 6 to 8 minutes. Add cabbage and continue cooking until cabbage is caramelized and medium brown in color, 35 to 40 minutes, stirring occasionally. Use a combination of uncovered and covered cooking, and lower heat if cabbage browns too quickly. As moisture evaporates and cabbage browns, cover pan to prevent burning. As moisture collects on cover and drops onto cabbage, lift cover, stir cabbage to incorporate liquid, and continue cooking. Repeat as necessary. Season generously with salt and pepper, and stir in juniper berries. Set aside. Cabbage may be cooked a couple of days ahead, covered, and refrigerated. Reheat when ready to continue.

2. Preheat oven to 350°F.

3. Season cavity of bird with salt, pepper, and mustard, then insert the whole onion tie legs together with string and turn wing tips under. Dredge bird all over with flour. Heat remaining tablespoon of butter and ½ tablespoon oil in a large skillet over medium-high heat. Quickly brown pheasant on all sides, 6 to 8 minutes.

4. Transfer pheasant, breast side up, to casserole with cabbage. Lay slices of bacon on breast, pack cabbage around and over the bird, cover, and bake in the middle of the oven until juices are pale pink when bird is pricked deep in thigh, 35 to 45 minutes. Baste with pan juices a couple of times as it cooks.

5. Remove pan from oven, push cabbage off pheasant, discard bacon, then cover pan and return to oven. Cook until juices run clear and thigh moves easily in its socket, about 10 minutes.

6. Remove pan from oven, untie legs, discard whole onion, and drain juice from cavity into the casserole. Transfer pheasant to a heat ed platter, lightly tent with aluminum foil, and keep warm in turned-off oven. On top of stove, add bourbon to pot, adjust heat to high, and boil liquid for 2 to 3 minutes, stirring often to prevent cabbage from burning. Add cream, lower heat, and simmer for 3 to 4 minutes. Taste to adjust seasoning. Present pheasant whole and carve at table, or cut it into pieces and serve on the cabbage bed.