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The main dish, Regional

Roast pheasant with braised cabbage and bacon lardons

Roast pheasant with braised cabbage and bacon lardons is a game dish for 6, with two whole pheasants roasted over cabbage braised in white wine with smoky bacon. It takes 45 minutes of hands-on work, the cabbage is made in the morning and the pheasants roast right before guests arrive. Count on 2 hours 30 minutes total, a medium difficulty level and €6.80 per person, success comes down to the bacon barding that protects the lean meat during roasting.

A pheasant roasted to perfection on a bed of cabbage braised with smoky bacon, the autumn game dish that impresses.

Roast pheasant with braised cabbage and bacon lardons
For
6 people
Work
45 min
Total time
2 h 30
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€6.80
Calories per person
760 kcalcalculated by Kiloach, your weight coach

Pheasant has fine, lean meat with that faint gamey note that makes a change from the usual Sunday chicken without straying too far from familiar territory. Roasted whole and wrapped in bacon, it stays moist, and the braised cabbage underneath soaks up all the pan juices as it cooks. Smoky bacon and juniper berries add that forest aroma that signals fall has arrived.

This is a dish that belongs on a family table on an autumn or winter Sunday, or for a slightly dressier dinner when you want a change from the usual menu. It pairs well with a simple meal around it, a light starter and a seasonal fruit dessert are enough, the pheasant and its cabbage carry the meal on their own.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 1 h
  3. Before the guests arrive 3 steps, 55 min
  4. When it's time to serve 1 step

The day before, you can already peel and trim the cabbage to save time in the morning. The morning of, blanch and shred the cabbage, then braise it with the bacon for an hour. Right before guests arrive, take the pheasants out of the fridge, bard them and roast them while the cabbage warms back up, then carve the meat when it's time to serve.

The ingredients

6 people

Butcher

  • Pheasants 2
  • Bacon strips 6 slices
  • Smoked bacon lardons 200 g

Fruits and vegetables

  • Savoy cabbage 1.2 kg
  • Onions 2

Pantry

  • Juniper berriesoften in the pantry 6
  • Dry white wine 20 cl
  • Saltoften in the pantry 2 tsp
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 60 g

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Remove the thick ribs from the cabbage, blanch the leaves for five minutes in boiling water, drain and shred.

    Press the cabbage well in a kitchen towel, it shouldn't release any more water.

  2. Brown the bacon and onions in a Dutch oven, add the cabbage, juniper, white wine and let it braise covered over low heat. 1 h

    Stir from time to time, the cabbage should turn tender and slightly caramelized.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the pheasants out of the fridge an hour ahead, season with salt and pepper, tuck a knob of butter into each cavity and bard them with bacon tied on with string.

    Prick the skin with a fork under the bacon, the fat renders more easily.

  2. Roast at 200 degrees, basting with the pan juices, and remove the bacon for the last ten minutes so the skin browns. 40 min

    The thigh should be just barely pink at the bone, it will keep cooking during the rest.

  3. Let the pheasants rest under foil while the cabbage warms back up gently. 15 min

    Deglaze the roasting pan with the rest of the white wine to make a quick jus.

When it's time to serveThe final touches, right in front of your guests.

  1. Carve the pheasants into thighs and breasts, lay them over the cabbage and spoon the jus on top.

    Carve the thighs first, then slice the breasts off along the breastbone.

Our tips to get it right

  • Choose farm raised pheasant over wild if you can, the meat is more tender and cooks more evenly.
  • Check doneness at the thigh with the tip of a knife, the juices should run clear with barely a hint of pink, a dry pheasant loses all its appeal.
  • Keep the roasting juices from the pheasant to spoon over the cabbage when serving, it lifts the whole dish without adding anything new.

The variations

  • Swap the pheasant for two guinea fowl if you can't find it easily, the cooking time and the side stay the same.
  • For a version without game meat, make the braised cabbage with bacon on its own and serve it with roasted Toulouse sausages.
  • To save time, ask your butcher to truss and bard the pheasants for you, leaving you with just the cabbage to prepare.

What to serve it with

  • Steamed or mashed potatoes
  • A light red wine like pinot noir
  • A walnut and lamb's lettuce salad before or after

Storage

Leftovers keep for two days in the fridge in a sealed container, ideally with the meat and cabbage stored separately. Reheat gently in a skillet or a low oven with a splash of jus or stock so the meat doesn't dry out. Freezing isn't recommended, roast pheasant loses its moistness.

Questions about this recipe

How do you know the pheasant is cooked without drying it out?

Pierce the thickest part of the thigh, the juices should run clear with just a hint of pink. Always let the bird rest under foil after it comes out of the oven, it finishes cooking during the rest.

Can you use a different cabbage instead of savoy cabbage?

Yes, white cabbage or green cabbage both work well and braise the same way. Skip red cabbage, its color and acidity change the character of the dish too much.

How do you plate this dish so it looks good at the table?

Spread the braised cabbage in a large shallow dish, then arrange the carved thighs and breast slices on top, overlapping slightly. Spoon the jus over just before bringing the dish to the table so the skin stays glossy.

Can this dish be made for more than 6 people?

Yes, just add one more pheasant for every 2 to 3 extra guests and increase the cabbage and bacon proportionally. The pheasant's cooking time stays the same, only the amount of side dish grows.

Can a roast pheasant on braised cabbage with bacon lardons be made ahead?

Yes, during the day. The recipe needs 45 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 3 steps, when it's time to serve, 1 step.

How long does it take to make a roast pheasant on braised cabbage with bacon lardons?

Allow 2 h 30 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in a roast pheasant on braised cabbage with bacon lardons?

About 760 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a roast pheasant on braised cabbage with bacon lardons cost?

About €6.80 per person, that's €40.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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