Pheasant with Mustard Sauce and Cabbage
Pheasant is lean, low in fat and flavourful. Here it is combined with red cabbage, star anise, blackberries, madeira, mustard and more!
Ingredients
- 1 pheasant, legs removed
- 15ml olive oil
- Salt and pepper
- 1 carrot
- 1 stick of celery
- 1 onion diced
- Few sprigs of thyme
For the cabbage:
- ½ small red cabbage
- 50ml redcurrant jelly
- 2 star anise
- 25g butter
- 50ml red wine vinegar
- 50g soft brown sugar
- Salt and pepper
- 50g blackberries
For the sauce:
- 50ml madeira
- 1 tablespoon Dijon mustard
- 200ml veal jus
- 50ml double cream
To garnish:
- Tarragon leaves (optional)
Method
Pre-heat the even to 200C.
Fry the crown and legs in oil over a medium heat, season, and add the vegetables. When the meat is golden brown and the vegetables are coloured, pop into the oven for 20 minutes. Cover with foil and rest for 5 minutes on a plate.
Cut the cabbage in half and pull off the outer leaves. Pop into a large pan with 100ml of water and place over a medium heat. Add the sugar and vinegar, season, then add the star anise and red current jelly.
Add the madeira to the pheasant pan, bring to the boil, reduce by half and add the Dijon mustard, veal jus and cream. Pass through a sieve into a clean pan and season. Just before serving add the blackberries.
Cut the pheasant into portions, pop the cabbage onto a platter and top with the meat. Spoon over the sauce and garnish with tarragon if using.
Ingredients
- 1 pheasant, legs removed
- 15ml olive oil
- Salt and pepper
- 1 carrot
- 1 stick of celery
- 1 onion diced
- Few sprigs of thyme
For the cabbage:
- ½ small red cabbage
- 50ml redcurrant jelly
- 2 star anise
- 25g butter
- 50ml red wine vinegar
- 50g soft brown sugar
- Salt and pepper
- 50g blackberries
For the sauce:
- 50ml madeira
- 1 tablespoon Dijon mustard
- 200ml veal jus
- 50ml double cream
To garnish:
- Tarragon leaves (optional)
Method
Pre-heat the even to 200C.
Fry the crown and legs in oil over a medium heat, season, and add the vegetables. When the meat is golden brown and the vegetables are coloured, pop into the oven for 20 minutes. Cover with foil and rest for 5 minutes on a plate.
Cut the cabbage in half and pull off the outer leaves. Pop into a large pan with 100ml of water and place over a medium heat. Add the sugar and vinegar, season, then add the star anise and red current jelly.
Add the madeira to the pheasant pan, bring to the boil, reduce by half and add the Dijon mustard, veal jus and cream. Pass through a sieve into a clean pan and season. Just before serving add the blackberries.
Cut the pheasant into portions, pop the cabbage onto a platter and top with the meat. Spoon over the sauce and garnish with tarragon if using.
