Jack Daniel’s Pheasant Braised Under Cabbage
Posted on October 28, 2009
The earthy, complex flavors of bourbon do magic for a lot of game meats. In this slowly braised pheasant casserole, we use Jack Daniel’s, but any fine-quality bourbon will do. It marries elegantly with the cream and mustard in the sauce. Partnered with cabbage that is sauteed until its natural sugar caramelizes and turns sweet, this is a dish to savor on a cold winter night. The renewed popularity of this American spirit makes it especially appealing. Serve with sauteed spinach or green beans.
Ingredients:
3 tbps. unsalted butter
1 1/2 tbps. canola oil
2 large onions, chopped, plus 1 medium onion stuck with 6 whole cloves
1 large green cabbage (about 2 1/2 lbs.), tough ribs cut off, cored & shredded
Salt & freshly Ground Black Pepper to taste
7 to 8 Juniper berries, crushed
1 pheasant, 3 to 3 1/2 lbs., giblets & neck removed, patted dry
2 tbps. Dijon mustard
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
Directions:
Heat 2 tbps. of butter with 1 tbsp. of canola oil in a large heavy casserole over medium-high heat. Add chopped onions and saute 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 into 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 ahead, covered, & refridgerated. Reheat when ready to continue.)
Preheat oven to 350 degrees F. 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 tbsp. butter and 1/2 tbsp. oil in a large skillet over medium-high heat. Quickly brown pheasant on all sides, 6 to 8 minutes. Transfer pheasant, breast side up, to casserole with cabbage. Lay slices of bacon 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. 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. Remove pan from oven, untie legs, discard whole onion, and drain juice from cavity into the casserole. Transfer pheasant to a heated 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 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. Serves 4.
(Recipe courteousy D’Artagnon’s Glorious Game Cookbook)
