Ingredients for a Braised Pheasant Recipe
Channel: slobomotion
Date: 2014-01-23

Digital video recording, comments and annotations copyright 2013 Lisa B. Falour, B.S., M.B.A.
cutecatfaith.com
Dailymotion:  LisaFalour
YouTube:  SLOBOMOTION, CUTECATFAITH

Hats off to the Scott Rea YouTube channel for his demonstration of braised pheasant with Savoy cabbage, lardons (streaky bacon), garlic and chicken stock.

I misspoke in parts of this so have corrected some errors with annotations.

Not everyone likes pheasant.  My spouse was not thrilled with it but did try it.  He loved the way the cabbage came out, however.

I have some clips up in various places on the 'net of buying pheasants in the greenmarket, and preparing them.  I used a new peeling method, and I show gutting a hen pheasant.

This is a hen pheasant -- they are supposedly a bit easier to prepare and tastier than cock pheasants -- but I like pheasant and consider it a delicacy.

SUMMARY:

Truss the pheasant if you like, and brown it in butter in a cocotte (Dutch oven) until browned on all possible sides.
Remove.
Add peeled garlic cloves, stir, let them cook.  Don't let them burn.
Remove.
Add the lardons (streaky bacon), cook.  
Remove.
Add the Savoy cabbage, thyme, maybe salt and pepper (and juniper berries -- optional).
Cover, cook, allow to wilt and sweat out.
Add pheasant breast side down.
Add garlic cloves and lardons.
Add a cup or so of good chicken stock, or a cup of water and a quality stock cube or powder.
Cover, put in oven at about 104 degrees Celsius -- hot but not that hot.
Cook for about an hour and a half.
Take pheasant out, allow it to sit a few minutes, carve.  Serve on a bed of cabbage with some garlic and lardons, sauce if desired from the pot, and arrange pheasant pieces attractively on top.  Remove the thyme branches.