Yield: 4 servings
|\N \N||Serves 4|
|\N \N||1 1 bouquet garni comprising bay leaf,|
KEYWORDS: WILD GAME COOKING
SOURCE: WILD GAME COOKING
Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG METRIC/IMPERIAL U.S. 1 pheasant 1 25 g/1 oz butter/vegetable margarine 2 tbsp 3 large onions 3 fine sea salt and freshly ground black pepper 2 large green cabbages 2 4 small sausages 4 1 ham knuckle (hock) thyme and rosemary pinch of quatre-epices freshly chopped parsley, to garnish A traditional French country recipe, kindly given to us by Julien, chef of "La Chaumiere", a delightful small restaurant in Lauris-sur-Durance, in Provence. This simple and delicious method can also be used for partridge, but reduce the cooking time by about one third. Wipe clean and dry the pheasant. Pluck out any remaining feathers, then truss the bird. Melt the butter in a large flameproof casserole and cook the pheasant over a hot flame until all sides are golden. Add the chopped onions, stir and add salt and pepper to taste. Cover with the lid and leave to cook over a very gentle heat for 1 hour. During this time, wash and chop the cabbages, then blanch them in boiling salted water for 2 - 3 minutes . Drain the cabbage and add to the pheasant, with the sausages, ham, bouquet garni and spice. Allow them all to simmer for about 4 hours. At the end of this time, remove the bouquet garni. Untruss the pheasant and serve with the sausages and ham on a large dish, on top of a bed of cabbage, garnished with parsley.
Submitted By SALLIE KREBS On 03-01-95