Roast Breast of Pheasant on Sautéed Cabbage and Smoked Bacon with Red Wine Sauce

Michel Lemoine serves tasty pheasant on a layer of aromatic cabbage and bacon with a richly appetising sauce for a terrific winter meal
By Michel Lemoine
Roast Breast of Pheasant on Sautéed Cabbage and Smoked Bacon with Red Wine Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 55 minutes
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

  • 1 tbsp oil
  • 4 pheasant breasts, with skin on

For the cabbage

  • 1 medium Savoy cabbage, white part only
  • 2 tbsp butter
  • 2 tsp cumin seeds
  • 1 tsp chopped juniper berries
  • 200 g smoked bacon, cut into strips

For the red wine sauce

  • 1 tbsp butter
  • 2 tbsp sliced shallots
  • 1 bay leaf
  • 100 ml red wine
  • 500 ml game stock or strong chicken stock

Method

1. For the pheasant: preheat the oven to 180C/gas 4.

2. Heat the oil in a flame-proof casserole dish or ovenproof frying pan. Season the pheasant with salt and pepper and place in the hot dish, skin side down. When the skin is golden in colour, turn the breast onto the flesh side and cook until slightly coloured. Turn over again and roast in the oven for about 5-7 minutes. Careful not to overcook the pheasant as the meat will become dry. When the meat is cooked, remove from the oven and leave to rest.

3. For the Savoy cabbage: cut the white part of the cabbage in half and remove the core. Slice the cabbage thinly about 5mm thick. Put water in a medium pan, season with salt and bring to the boil. Blanch the cabbage for about 2 minutes, then drain and refresh in cold water. Leave to drain.

4. Melt the butter in a medium pan and add the cumin seeds and juniper berries and cook for about 2-3 minutes, being careful not to burn the butter. Add the strips of smoked bacon and cook for 3-4 minutes. Add the Savoy cabbage, season with salt and pepper and cook for 4-5 minutes.

5. For the sauce: melt the butter in a medium pan; add the shallots and bay leaf and cook very gently until they become translucent and lightly golden in colour. Add the red wine and cook steadily until reduced to one-third of the liquid. Add the stock; cook steadily until reduced to sauce consistency, then strain. Season with salt and pepper.

6. To serve: place a portion of the cabbage in the middle of the plate. Slice the pheasant breast into about 5 slices and place on top of the cabbage. Pour over the sauce.

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