5th December 2012
Pheasant and red cabbage
It is cold outside and the vegetable stalls are full of cabbages, root vegetables and fruit such as apples. We bough a pheasant hen, red cabbage and sour apples. I also used root ginger and onion.
Ingredients for two
- One red cabbage
- Four sour apples
- One onion
- Five cm of root ginger
- Cube of herd stock
- Cinnamon, cloves (in powder)
- One pheasant
- Pepper, salt
- Butter, olive oil
- Take the outer leaves from the cabbage, cut the cabbage in two and remove the white stems, then slice it finely (I did it with a knife, it can be done in a robot).
- Slice up one onion and the ginger.
- Put three cups of water in a large pan and bring to the boil.
- Add the cube of stock (bouquet garnie), the onion and ginger and let the stock dissolve.
- Add the cabbage and cook for an hour, turning from time to time, with a lid on the pan to trap the vapours.
- Put some butter and oil in a heavy casserole, heat it until it foams.
- Add the pheasant and brown it on all sides.
- After about 20 minutes, put the pan in the oven at 160 °C for 40 minutes. Check from time to time by lifting the lid.
- When the pheasant is ready, lower the heat to below 100 °C.
- After the cabbage has cooked for an hour, peel and quarter the apples and add them to the pan.
- Continue for some 20 minutes, add cinnamon and cloves.
- If you want to present the cabbage as a fine mixture, you can use a hand blender.
- Upon serving, put the cabbage in a presentation circle and remove the mould.
- Cut the pheasant in parts and put in on the plate.