Pheasant Breast with Cabbage, Bacon and Cranberries
Ingredients
- Ingredients
- 600 grams Napa cabbage
- salt
- 4 Pheasant breast (each about 160-180 g)
- freshly ground peppers
- 20 grams clarified butter
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 tsp Tomato paste
- 150 milliliters dry Red wine
- 350 milliliters Chicken broth
- 1 tsp freshly chopped thyme
- ½ tsp freshly chopped rosemary
- 1 Tbsp Pastry flour
- 1 Tbsp soft butter
- 1 yellow onion
- 20 grams butter
- 100 milliliters Whipped cream (at least 30% fat content)
- Nutmeg
- 3 sprigs parsley
- 8 slices Bacon
- 4 Tbsps lingonberry (jar)
Preparation steps
Trim the cabbage leaves and cut into quarters. Remove the hard stalks and cut the leaves into narrow strips. Blanch the cabbage strips in boiling, salted water for about 3 minutes. Remove from the water, rinse with cold water and drain well.
Preheat the oven to 160°C (approximately 325ºF).
Rinse the meat and pat dry. Season with salt and pepper and sear on both sides in a pan with butter. Bake in the oven for 15-20 minutes.
Dice the soup vegetables and sauté in the pheasant pan. Stir in the tomato paste and allow to heat up before pouring in the wine. Pour in the broth and season with salt, pepper and herbs.
Let everything simmer over a medium heat for about 10 minutes. Strain the sauce through a sieve into a new pot, bring to a boil and stir in a little flour-butter (flour and butter at 1:1 mixed together) to create a gravy.
Meanwhile, peel the onion, chop finely and sweat in a pan glazed with melted butter. Gradually add the flour and stir. When it starts to color, pour in 400 ml of the gravy (approximately 1 1/2 cups). Stir rapidly with a whisk to prevent lumps. Stir in the cream and simmer over medium heat for about 5 minutes.
Add the cabbage to the gravy and mix in. Season with salt, pepper and nutmeg. Rinse the parsley and shake dry. Chop finely and mix in with the vegetables. Fry the bacon in a pan until crispy.
Arrange the vegetables on warmed plates with the pheasant breast and 2 slices of crispy bacon.
Serve drizzled with the gravy and garnished with the cranberries.
