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Braised Pheasant with Red Cabbage Wild Rice Recipe

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Braised Pheasant with Red Cabbage Wild Rice
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Ingredients
21
Count
Nutrition
860
Calories
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Ingredients:

Directions:

  1. Make wild rice: Preheat oven to 350°F.
  2. In a fine sieve rinse wild rice well and drain. In a small saucepan bring broth to a simmer. In a small flameproof casserole Sauté 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.
  3. 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.
  4. Heat drippings remaining in skillet over moderately high heat until hot but not smoking and sauté 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.
  5. 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.
  6. 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 sauté pheasant until golden, about 5 minutes on each side. Transfer pheasant to a plate.
  7. 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.
  8. Add pheasant to sauce, skin sides down, and braise, tightly covered, in middle of 350°F. 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.
  9. Divide pheasant between 2 dinner plates, spooning sauce over it, and serve with red cabbage wild rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 860.01 Kcal (3601 kJ)
Calories from fat 363.91 Kcal
% Daily Value*
Total Fat 40.43g 62%
Cholesterol 36.96mg 12%
Sodium 1423.8mg 59%
Potassium 934.79mg 20%
Total Carbs 83.14g 28%
Sugars 29.19g 117%
Dietary Fiber 5.31g 21%
Protein 13.89g 28%
Vitamin C 65.8mg 110%
Iron 3.8mg 21%
Calcium 116.6mg 12%
Amount Per 100 g
Calories 118.96 Kcal (498 kJ)
Calories from fat 50.34 Kcal
% Daily Value*
Total Fat 5.59g 62%
Cholesterol 5.11mg 12%
Sodium 196.95mg 59%
Potassium 129.31mg 20%
Total Carbs 11.5g 28%
Sugars 4.04g 117%
Dietary Fiber 0.73g 21%
Protein 1.92g 28%
Vitamin C 9.1mg 110%
Iron 0.5mg 21%
Calcium 16.1mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.8
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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