Lagom by Steffi Knowles-Dellner

Author:Steffi Knowles-Dellner
Language: eng
Format: epub, azw3
Tags: ebook
Publisher: Hardie Grant (UK)
Published: 2017-09-14T04:00:00+00:00

Smothered pheasant

with apples, prunes & the best braised red cabbage

Pheasants can seem a bit intimidating to cook if you are not familiar with game birds – they don’t exactly look appealing and the threat of overcooking and ending up with dry meat looms large. This recipe could really not be simpler. Spatchcocking the pheasants is a breezy process and makes cooking quick and even. The smothering here refers to the buttery massage they receive before cooking which also stops them drying out. This is a wonderfully wintery recipe to impress (with very little effort on your part). The cabbage is based on my mother’s recipe – a Christmas favourite.

[ YOU WILL NEED ]

100g [¾ cup] prunes, stoned

2 pheasants

50g [3½ Tbsp] butter

1 small bunch of thyme, leaves picked, plus a few sprigs

1 lemon, zest

3 small cooking apples, quartered

2 onions, cut into wedges

For the red cabbage

1 tsp butter

1 onion, sliced

1 head of red cabbage, finely sliced

4–5 tart apples, cored and sliced into half moons

6 cloves

4 black peppercorns, crushed

2 Tbsp red wine vinegar

2 Tbsp honey

2 Tbsp redcurrant jelly

150ml [⅔ cup] red wine

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