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Brabant-style pheasant

Brabant-style pheasant

Main dishes

Recipe for roasted pheasant and braised white cabbage, originating in Brussels and enjoyed throughout Belgium.

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Recipe from Secar one, Pjetter, JopkeB and 11 other contributors (Wikibooks), adapted by Recette de cuisine ·

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The Brabançon pheasant is a traditional Belgian recipe that combines roasted pheasant with white cabbage. This recipe is relatively easy to make, but it does require some time to cook the poultry and the vegetable.

Ingredients and directions

  • Prep time30 min
  • Cook time2 hr
  • Resting30 min
  • Total3 hr
  • DifficultyHard
  • Cooking methodfour, frying pan

Ingredients

4 people
  • $0.10
  • $0.37
  • $0.82
  • $0.07

Directions

  1. Peel the white cabbage, remove the bitter parts, and place the cabbage heads in a pot. ≈ 8 min
  2. Season with pepper and submerge the meat pieces in water until halfway. Cover and cook for about 30 minutes, or until tender.
  3. Season the partridge with pepper both inside and out, then cook it over high heat in an oven-safe dish, ensuring it is nicely browned on all sides. ≈ 3 min
  4. Add some butter and place the pan in a preheated oven at 180 °C. Cook the partridge for about 30 minutes, pouring melted butter over it regularly.
  5. Remove the pheasant from the oven and keep it warm. Turn off the oven and pour in a generous amount of port wine and 100 ml of water. Stir to loosen any remaining bits, then let the sauce reduce slightly.
  6. Meanwhile, prepare the white cabbage: all the water should have evaporated by now. Increase the heat and sprinkle the stalks with a little sugar. ≈ 2 min
  7. Gently turn them over so that all sides take on a golden-brown color, resulting from complete caramelization.
  8. Serve the imitation partridge, sliced, with Belgian endive and sauce, alongside apple fries.

Equipment

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Before you start

Ingredients

  • 8 strings
  • 1 to 2 partridges
  • pepper and salt
  • butter
  • port
  • sugar
  • Sweet potato croquettes

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