Maple-Glazed Pheasant with Savoy Cabbage

By miss5elements

Ingredients

• Pheasant:
• 1 whole (3.5lb) pheasant
• 1 small yellow onion, sliced in half
• 1 head garlic, cloves separated and unpeeled
• 1 bunch fresh thyme
• 1 bunch fresh parsley
• 1 bunch fresh rosemary
• 2 T kosher salt
• 1 T pepper
• 1/2 c red wine vinegar
• 1 c vermont maple syrup
• Cabbage:
• 2 T EVOO
• 1 T butter
• 2 ribs celery, finely diced
• 2 lg carrots, peeled & finely diced
• 1 medium yellow onion, diced
• 4 cloves garlic, thinly sliced
• 2 heads Savoy cabbage (cored & white ribs removed), blanched
• Kosher salt & pepper to taste

Details

Adapted from omag.com

Preparation

Step 1

To make pheasant:
1. Preheat oven to 350F. Remove innards from cavity of duck and wash bird thoroughly. Fill duck with onion, garlic, herbs, and salt, and pepper. In a small bowl, combine vinegar and maple syrup; brush outside of bird liberally with mixture.

2. Place pheasant on roasting rack, and cook 1 hour, glazing periodically.

To make cabbage:
3. In a large saute pan over medium flame, heat oil. Add butter, celery, and carrots; saute 5 minutes. Add onion and garlic; saute another 5 minutes, or until onions are translucent. Add cabbage, then season with salt and pepper. Place on a platter and serve roasted pheasant on top.