Pheasant with champagne cabbage vi (assembly)

"Ideas for dinner - Discover how to cook this recipe free. Ideas for dinner to cook a healthy recipe. Delicious idea for dinner. Cooking tips and food recipe. Easy and free recipe!"
Recipe by: parvedy

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (1 votes)

968 people have saved this recipe

Preparation Time:
10 Min
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Pheasants ** Pheasant Sauce **
Pheasant Stock ** Champagne Cabbage **
Mousseline Stuffing ** 6 tb Butter, clarified **

** See recipes for Clarified Butter, Pheasant with Champagne
Cabbage I (Stock), Pheasant with Champagne Cabbage II (Stuffing),
Pheasant with Champagne Cabbage III (Sauce), Pheasant with Champagne
Cabbage IV (Pheasant), and Pheasant with Champagne Cabbage V

To Assemble:

Place the leg-thigh portions of the Pheasants, skin side down and
short ends toward yourself between 2 sheets of plastic wrap; flatten
gently with a mallet or side of a cleaver.

Spread about 1/3 cup of stuffing on each portion and fold meat
over to form a 1/2-inch border on each of the 2 long sides.

Starting with a short side, roll the stuffing and meat into a
neat cylinder. Use kitchen twine to tie compactly, wrapping twine
around once lengthwise and 3 times crosswise. Chill, covered, until
firm (at least 30 minutes.)

Preheat oven to 450 F.

Heat 6 tablespoons of clarified butter in a large oven-proof

Salt and pepper the stuffed leg packages and saute, shaking pan
occasionally, until golden on all sides (about 4 minutes.) Place
skillet in oven and roast for 4 minutes.

Return skillet to the top of stove over medium-high heat. Add
breast halves to the pan, skin side up, and sprinkle with salt and
pepper. Saute for 2 minutes, shaking pan occasionally.

Turn breasts skin side down, sprinkle with salt and pepper and
return to the oven until everything is tender (about 7 minutes.)

Transfer meat to work surface. Cut leg-thigh portions crosswise
into 1/2-inch-thick slices. Thinly slice breasts lengthwise on a

To Serve:

Mound about 1/2 cup of cabbage in the center of each of 4 warmed
serving plates. Place leg-thigh slices around bottom of each plate,
overlapping slightly. Place breast slices in a fan pattern at top of
each plate, overlapping slightly. Spoon some sauce around the meat
and cabbage; serve the rest of the sauce separately.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New York

Browse by categories

Celebrity Chefs Recipes (cooking)

Rachael Ray
(celebrity chef)

Rachael Ray

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

See all celebrity chefs

Celebrity chefs

Jamie Oliver
(celebrity chef)

Jamie Oliver

English celebrity chef also known as The Naked Chef. BBC food television shows.

See all celebrity chefs

Celebrity chefs

Joël Robuchon
(celebrity chef)

Joël Robuchon

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Chocolate recipes

Chocolate recipes

Chocolate recipes

Discover the best chocolate recipes with pictures: black, with milk, desserts, ice cream, pie, white chocolate, etc...

Discover the lastest recipes


All recipes & cooking

All recipes & cooking

The largest collection of cooking recipes. Search our cooking database for delicious recipes. FREE recipes: pasta, dessert, appetizers, meat, and more!

Discover the lastest recipes

Cheese recipes

Cheese recipes

Cheese recipes

Discover the best cheese recipes with pictures: cheesecake, fondue, pie, sandwich, appetizer, and more.

Discover the lastest recipes