Braised pheasant with cabbage recipe And Books

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Braised pheasant with cabbage recipe and books

So you would like to know how to make Braised pheasant with cabbage recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

braised pheasant with cabbage
Brasato di fagiano con cavolo
river cafe cook book

2 x 675g 1.1kg young pheasant
1 small savoy cabbage shredded and blanched
2 tablespoons olive oil
100g pancetta cut into matchsticks
2 garlic cloves peeled and thinly sliced
175ml red wine
300ml chicken stock (qv)

Preheat the oven to 230C/450F/Gas8.
Heat the oil in a saucepan just large enough to hold the pheasants.
Over a medium high heat brown the pheasants well all over one at a time.
Remove from the saucepan and place in a roasting pan.
Roast in the preheated oven for 20 minutes then let the birds relax for 5 minutes.
Add the pancetta to the saucepan and fry until brown.
Add the sliced garlic and cook for a minute.
Pour in the wine and boil to reduce.
Now add the cabbage and sufficient stock to combine.
With a large knife cut the birds in half through the breast bone.
Gently turn the pheasant halves in the pancetta and cabbage mixture.
Cover with a tight fitting lid.
Cook very gently together over a low heat for 15 minutes.

This Recipe Serves 4

We truly hope you will like this American recipe, and enjoy your tasty Braised pheasant with cabbage recepie. Check out these great recipe books and learn how to make Braised pheasant with cabbage!
View Recipe Books - Braised Recipe

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