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Mario Batali's Pheasant with Cabbage and Chorizo-Cranberry Sauce

Mario Batali
Servings: 5
30 to 60 min

Lean Pheasant with Sauteed Cabbage

  • Ingredients
  • step-by-step directions
Mario Batali's Pheasant with Cabbage and Chorizo-Cranberry Sauce
  • For the Pheasant:
  • 2 cups Extra Virgin Olive Oil
  • 1 teaspoon Chili Flakes
  • 5 sprigs of Thyme
  • 1 Lemon (sliced into 1/8-inch thick rounds)
  • 2 crushed Garlic cloves
  • Salt and Pepper to taste
  • 5 Pheasant Breasts (skin on)
  • Olive Oil
  • Flour (for dredging)
For the Cabbage:
  • 3 tablespoons Butter
  • 1 large Nappa Cabbage
  • 1/2 pound Bacon
  • 5 crushed Juniper Berries
  • 1 teaspoon Chili Flakes
  • 1/4 cup Red Wine Vinegar
  • Salt and Pepper
For the Chorizo Sauce:
  • 1 Chorizo (cured; casing removed; chopped)
  • 1/2 cup fresh Cranberries
  • 2 teaspoons Sugar
  • 1 Shallot (sliced thinly)
  • 1 cup dry Red Wine
  • 2 tablespoons Creme Fraiche
  • Salt and Pepper to taste
  • For the Pheasant: In a large mixing bowl, combine the olive oil, chili flakes, thyme, lemon and garlic. Season the pheasant breasts generously with salt and pepper and then add to the bowl. Toss to coat and then cover the bowl with plastic and marinate in the fridge for a minimum of 1 hour, preferably overnight.
  • Take the pheasant out of the fridge 30 minutes before ready to cook so it can come to room temperature.
  • Preheat the oven to 350 degrees F. Heat a saute pan over medium-high heat. Add about 3 to 4 tablespoons of olive oil to the pan. Remove the pheasant breasts from the marinade and shake off the excess oil. Dredge in flour, shaking off any excess.
  • Place the breasts skin side down in the pan and sear for about 3 to 4 minutes, or until deep golden brown. Flip the breasts and cook for another 3 to 4 minutes on the other side.
  • For the Cabbage: Cut the cabbage into 1/2-inch slices. 
  • In a large saute pan over medium-high heat, add the bacon and cook until crisp. 
  • Toss in the butter, and then the cabbage and saute for about 5 minutes, or until the cabbage is wilted but retains a bite. Add the juniper berries, chili flakes, and vinegar. Reduce until almost dry. Season with salt and pepper.
  • Plate the pheasant with a side of sauteed cabbage. Dress the plate with the chorizo sauce.
  • For the Chorizo Sauce: Pulse the chorizo in a food processor until finely chopped. Toss the cranberries with the sugar and microwave for 2 minutes, or until the berries are just beginning to burst.
  • Toss the chorizo into the pan and render out some of the fat. After 2 minutes of cooking, toss in the shallots. Cook for another minute. Deglaze the pan with the wine, scraping the bottom of the pan with a spatula. Then, add the cranberries.
  • Cook for 3 to 4 minutes, or until the sauce is slightly reduced and the berries are beginning to burst. Add the creme fraiche and stir until fully combined. Adjust seasoning with salt and pepper.
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