📝 About This Recipe
This classic European game dish marries the lean, flavorful meat of pheasant with the earthy sweetness of slow-cooked Savoy cabbage. Braised in a rich bath of dry cider and aromatics, the pheasant stays succulent while the cabbage absorbs the smoky essence of thick-cut bacon and juniper. It is a comforting, soul-warming meal that perfectly captures the essence of autumn hunting seasons and traditional countryside cooking.
🥗 Ingredients
The Pheasant
- 1 whole bird Pheasant (approx. 2-2.5 lbs, jointed into 4-6 pieces)
- 1 teaspoon Kosher salt (more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons All-purpose flour (for dusting)
The Braise
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 4 ounces Smoked bacon (thick-cut and diced into lardons)
- 1 small head Savoy cabbage (cored and shredded into 1-inch strips)
- 4 large Shallots (peeled and halved)
- 3 cloves Garlic (smashed and peeled)
- 2 medium Carrots (peeled and sliced into 1/2 inch rounds)
Liquids and Aromatics
- 1 cup Dry hard cider (can substitute with dry white wine)
- 1.5 cups Chicken or Game stock (low sodium)
- 3 sprigs Fresh thyme
- 1 large Bay leaf (dried)
- 4-5 pieces Juniper berries (lightly crushed)
- 1/4 cup Heavy cream (optional, for finishing)
👨🍳 Instructions
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1
Pat the pheasant pieces thoroughly dry with paper towels. Season generously with salt and pepper, then lightly dust with flour, shaking off any excess.
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2
In a large Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium-high heat until the butter foam subsides.
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3
Brown the pheasant pieces in batches, skin-side down first, for about 4-5 minutes per side until deeply golden. Remove the pheasant to a plate and set aside.
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4
Reduce the heat to medium and add the diced bacon to the same pot. Cook until the fat has rendered and the bacon is crispy, about 5 minutes.
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5
Add the shallots, carrots, and garlic to the pot. Sauté in the bacon fat for 3-4 minutes until the shallots begin to soften and take on color.
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6
Stir in the shredded Savoy cabbage. Cook, stirring occasionally, for about 5-6 minutes until the cabbage has wilted and reduced in volume.
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7
Pour in the dry cider to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom.
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8
Add the stock, thyme sprigs, bay leaf, and crushed juniper berries. Bring the liquid to a gentle simmer.
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9
Nestle the browned pheasant pieces back into the pot, burying them slightly into the cabbage mixture. Ensure the liquid comes about halfway up the sides of the meat.
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10
Cover the pot with a tight-fitting lid and reduce heat to low. Simmer gently for 45 to 55 minutes, or until the pheasant is tender and the internal temperature reaches 165°F.
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11
Once cooked, remove the pheasant pieces to a warm serving platter and tent loosely with foil to rest.
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12
Discard the thyme sprigs and bay leaf. If the braising liquid is too thin, increase the heat to medium-high and boil for 5 minutes to reduce slightly.
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13
Optional: Stir in the heavy cream for a richer sauce and adjust seasoning with additional salt or pepper if needed.
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14
Spoon the cabbage and vegetables onto the platter around the pheasant, pour the remaining sauce over the top, and serve immediately.
💡 Chef's Tips
Pheasant is much leaner than chicken, so be careful not to overcook it or it will become dry; always use a meat thermometer. Savoy cabbage is preferred because its crinkled leaves hold the sauce beautifully without turning to mush. Crushing the juniper berries is essential to release their piney, citrusy oils which complement game meats perfectly. If you cannot find pheasant, this recipe works wonderfully with guinea fowl or skin-on chicken thighs. Always rest the meat for 5-10 minutes before serving to allow the juices to redistribute.
🍽️ Serving Suggestions
Serve alongside creamy mashed potatoes or buttered egg noodles to soak up the braising liquid. A side of tart lingonberry jam or redcurrant jelly provides a perfect sweet-acidic contrast to the rich game. Pair with a glass of dry hard apple cider or a light-bodied red wine like Pinot Noir. Crusty sourdough bread is a must for mopping up every drop of the cider-based sauce. Roasted parsnips or turnips make for an excellent seasonal vegetable accompaniment.