This pheasant recipe is one I once made while cleaning out some of the extra game meat in my freezer and I just loved it for its versatility and comfort. I had several whole pheasants left over from one of my women's Adventure Getaways, and I decided it was high time to make the most of things, and turn them into a warm and hearty dish. You're going to love this recipe because it will work well with one whole chicken or two smaller Cornish game hens if pheasant isn't in your midst. Or you can harvest a fall turkey and braise its legs, which makes perfect stew meat.
I used dried cranberries that were in my freezer, along with some apples and cabbage. That said, could also try dried cranberries for a sweeter finish, or omit them altogether and add a little extra vinegar. The key is to let the meat braise slowly over low heat until it falls off the bone and becomes tender. It is the perfect comfort food as Spring elbows its way into season.
Ingredients • 1 Tbsp Grape Seed Oil • 1/2 cup Bacon, diced • 2 Whole Pheasant • Salt and pepper • 1 White Onion, diced • 1 Apple, chopped • 8 Sprigs Fresh Thyme • 1/2 cup Cranberries • 1/2 cup Apple Cider Vinegar • 6 Cups Chicken Stock • 1 small Cabbage, chopped
Instructions 1. In large heavy bottom oil render bacon until crispy, add a dash of oil if lean 2. Season whole pheasant with salt and pepper 3. Add pheasant to the pot and brown on all sides 4. Add diced onion then apple and thyme 5. Add ½ cup of cranberries 6. Deglaze the pan with ½ cup of cider vinegar 7. Gently scrap the bottom of the pot with spatula to get all the brown bits 8. Add the 6 cups chick stock 9. Cut cabbage into two inch pieces and add to pot 10. Sprinkle with salt and pepper 11. Reduce the heat to low 12. Cover and let braise for 2 hours, until the meat if falling off the bone 13. Enjoy.