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Name: Braised Pheasant with Red Cabbage Wild Rice
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 sm Onion; sliced thin; 2 c Thinly sliced red cabbage;; 1 tb olive oil; 1 c Chicken broth; 4 sl Bacon; 1/2 c Wild rice; 2 ts Red-wine vinegar

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INGREDIENTS

1 sm Onion; sliced thin
2 c Thinly sliced red cabbage;
1 tb olive oil
1 c Chicken broth
4 sl Bacon
1/2 c Wild rice
2 ts Red-wine vinegar

INSTRUCTIONS

MMMMM------------------------FOR PHEASANT----------------------------- A; (2-pound) pheasant* 1 1/2 c Water 1 Bay leaf 1/2 ts Salt 1/4 ts Black pepper 1/4 ts Ground allspice 1 1/2 tb Olive oil 1/3 c Golden raisins 1/4 c Minced shallots; (about 3) 1/4 c Gin 1/2 c Dry white wine 1 ts Tomato paste A; (3-inch) fresh ; rosemary sprig plus 1/2 ts Minced leaves 1/2 c Halved red and/or green -seedless grapes *Pheasant is available at specialty butcher shops. Make wild rice: Preheat oven to 350F. In a fine sieve rinse wild rice well and drain. In a small saucepan bring broth to a simmer. In a small flameproof casserole Saute rice in oil over moderately high heat, stirring, 1 minute and stir in hot broth and salt and pepper to taste. Bring mixture to a boil and bake, covered, in middle of oven 1 hour, or until liquid is absorbed and rice is tender. While rice is cooking, in a 10-inch skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Transfer all but 1 tablespoon drippings to a small bowl and reserve for cooking pheasant. Heat drippings remaining in skillet over moderately high heat until hot but not smoking and saute onion and cabbage, stirring, until softened. Add vinegar and salt and pepper to taste and sauté, stirring, 1 minute. Chop bacon. Just before serving, stir cabbage mixture and bacon into wild rice. Make pheasant while rice is cooking: Rinse pheasant under cold water and pat dry inside and out. Cut pheasant into 6 serving pieces, transferring feet, back, neck, and wing tips to a small saucepan. To saucepan add water and bay leaf and simmer, uncovered, 15 to 20 minutes, or until reduced to about 3/4 cup. Strain stock through a fine sieve into a heatproof bowl. In a small bowl stir together salt, pepper, and allspice. Pat pheasant dry again and sprinkle evenly with allspice mixture. In a 10-inch heavy ovenproof skillet heat oil with 1 tablespoon reserved drippings over moderately high heat until hot but not smoking and saute pheasant until golden, about 5 minutes on each side. Transfer pheasant to a plate. In fat remaining in skillet cook raisins and shallots over moderate heat, stirring, until shallots are softened. Stir in gin and boil until most is evaporated. Stir in wine and boil until reduced by about half. Stir in stock, tomato paste, rosemary sprig, and salt and pepper to taste and bring sauce to a boil. Add pheasant to sauce, skin sides down, and braise, tightly covered, in middle of 350F. oven until breast meat is cooked through and tender, about 10 minutes. Transfer breasts to a clean plate and keep warm, covered. Braise legs and thighs until cooked through and tender, about 10 minutes more. Transfer legs and thighs to plate and keep warm, covered. Stir minced rosemary and grapes into sauce and boil until slightly thickened, about 1 minute. Divide pheasant between 2 dinner plates, spooning sauce over it, and serve with red cabbage wild rice. Serves 2. Gourmet February 1995

NOTES

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Braised Pheasant with Red Cabbage Wild Rice

1 sm Onion; sliced thin
2 c Thinly sliced red cabbage;
1 tb olive oil
1 c Chicken broth
4 sl Bacon
1/2 c Wild rice
2 ts Red-wine vinegar

MMMMM------------------------FOR PHEASANT-----------------------------           A; (2-pound) pheasant*  1 1/2 c  Water      1    Bay leaf    1/2 ts Salt    1/4 ts Black pepper    1/4 ts Ground allspice  1 1/2 tb Olive oil    1/3 c  Golden raisins    1/4 c  Minced shallots; (about 3)    1/4 c  Gin    1/2 c  Dry white wine      1 ts Tomato paste           A; (3-inch) fresh           ; rosemary sprig plus    1/2 ts Minced leaves    1/2 c  Halved red and/or green           -seedless grapes   *Pheasant is available at specialty butcher shops.    Make wild rice:    Preheat oven to 350F.    In a fine sieve rinse wild rice well and drain. In a small saucepan  bring broth to a simmer. In a small flameproof casserole Saute rice  in oil over moderately high heat, stirring, 1 minute and stir in hot  broth and salt and pepper to taste. Bring mixture to a boil and bake,  covered, in middle of oven 1 hour, or until liquid is absorbed and  rice is tender.    While rice is cooking, in a 10-inch skillet cook bacon over moderate  heat until crisp and transfer to paper towels to drain. Transfer all  but 1 tablespoon drippings to a small bowl and reserve for cooking  pheasant.    Heat drippings remaining in skillet over moderately high heat until  hot but not smoking and saute onion and cabbage, stirring, until  softened. Add vinegar and salt and pepper to taste and saut&#233,  stirring, 1 minute. Chop bacon. Just before serving, stir cabbage  mixture and bacon into wild rice.    Make pheasant while rice is cooking:    Rinse pheasant under cold water and pat dry inside and out. Cut  pheasant into 6 serving pieces, transferring feet, back, neck, and  wing tips to a small saucepan. To saucepan add water and bay leaf and  simmer, uncovered, 15 to 20 minutes, or until reduced to about 3/4  cup. Strain stock through a fine sieve into a heatproof bowl.    In a small bowl stir together salt, pepper, and allspice. Pat  pheasant dry again and sprinkle evenly with allspice mixture. In a  10-inch heavy ovenproof skillet heat oil with 1 tablespoon reserved  drippings over moderately high heat until hot but not smoking and  saute pheasant until golden, about 5 minutes on each side. Transfer  pheasant to a plate.    In fat remaining in skillet cook raisins and shallots over moderate  heat, stirring, until shallots are softened. Stir in gin and boil  until most is evaporated. Stir in wine and boil until reduced by  about half. Stir in stock, tomato paste, rosemary sprig, and salt and  pepper to taste and bring sauce to a boil.    Add pheasant to sauce, skin sides down, and braise, tightly covered,  in middle of 350F. oven until breast meat is cooked through and  tender, about 10 minutes. Transfer breasts to a clean plate and keep  warm, covered. Braise legs and thighs until cooked through and  tender, about 10 minutes more. Transfer legs and thighs to plate and  keep warm, covered. Stir minced rosemary and grapes into sauce and  boil until slightly thickened, about 1 minute.    Divide pheasant between 2 dinner plates, spooning sauce over it, and  serve with red cabbage wild rice.    Serves 2.    Gourmet February 1995

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Nutrition

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Serving Size: 1 Serving (464g)
Recipe Makes: 1 servings

Calories: 954
Calories from Fat: 499 (52%)

Amt Per Serving		% DV

	Total Fat 55.4g	74 %
	Saturated Fat 17.4g	87 %
	Monounsaturated Fat 25.1g
	Polyunsanturated Fat 6.8g
Cholesterol 76.2mg		23 %
Sodium 1870.1mg		64 %
Potassium 783.2mg		21 %
Total Carbohydrate 85g		25 %
	Dietary Fiber 6.9g	28 %
	Sugars, other 78g
Protein 30.7g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 954

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