Can't thank you enough for this recipe. I just don't do roast pheasant, dry and unpalatable, but with your recipe? A hit every time. I added rosemary as well as thyme and put a chopped leek in with the cabbage too. This is the third time I've cooked your fab take on a bird that can be dry and a little tasteless - not so with your wonderful, rustic yummy dish. Thank you Scott!!
Took a pheasant out of the freezer yesterday, bought a cast iron stockpot this morning, did what you said in the video, enjoyed the best pheasant dish EVER !!!! Thanks a lot Scott.
This is a wonderful recipe! The last time I tried to cook pheasant (tried roasting it), it came out so that if it was any tougher, it would be an old boot. Tried it this way today and it was almost fall off the bone tender. A couple of things I did different: cooked the bacon until it was crispy and then saved it until the very end, the crispy bacon along with the cooked cabbage is delicious. Also, I took the cooked garlic and mashed it with the juices the dish makes to put over potatoes. I think this is the only way I would make pheasant the next time it shows up in the stores for the holidays (or else I would stock up on it when I do see it so I can enjoy it the rest of the year).
Hi Scott, Just made this tonight. Market only had fresh Florida cabbage, no savoy. But worked out great! Used giblets for stock. One of the few recipes that allows you to eat the legs without saving for confit. Slow braise in cabbage/bacon/garlic/stock is stunnin'. Oh, and I thought you might appreciate a joke told me by a pro comedian. He is also a fine cook. He told me, "A lot of people ask me how I preapare my Pheasants." I tell them, "I give it to them straight. I say they haven't got much of a chance."
Cooked this tonight and it was delicious! So good like you I was eating with my fingers as I couldn't wait! the aromas while it was cooing were tempting me too much. lucky for me I still got 2 more pheasant in freezer ;)
Savoy cabbage is so nice and mild. I only did a pheasant once but I hung it (not longer than two days, however), plucked it (never again! but I'm glad I did -- gorgeous creature), gutted and cut it up myself. I recall I did a cream sauce type thing for it in a cocotte with a lid as you did, and there were careful instructions as to adding the darkest pieces first, waiting, cooking low as you did, and building it, after it had been browned the way you did, adding the breasts last. I'm planning to do another this winter. I will definitely use this recipe to follow and this was both science and art, what you did. Uprated, favorited, shared. Yeow.
Fantastic dish. Was wondering if this could cook as well in a pressure cooker within 45 minutes. And adding the cabbage, garlic and bacon in the last 10 minutes?
Yet again, another excellent video Scott. Quick question? What is the brand name of your lidded pot?Keep up the good work. Excellent dishes ever time! Oh yeh. slow and low!!
Still yummi, but I need a bigger oven then, if I want to cook for 4 persons:-) Or any ide on how to keep it warm without drying out the pheasant...?? Thanks:-)
Damn you....I get so hungry every time!! But thanks:-) The portion you do here....would that be for two people?? And again...thanks. So nice with some new input to cook the things you hunt.
Hi casper soory for the late reply,really 1 pheasant is enough for one person,so just scale it up mate and it will work a treat,hope this helps mate all the best.Scott
