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Roast Pheasant On A Bed Of Cabbage

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CATEGORY CUISINE TAG YIELD
Meats Gordon 2 Servings

INGREDIENTS

800 g Pheasant, prepared for the
oven 1lb 2oz
1/2 Head savoy cabbage, weighing
about 250g
9oz cut into fine
julienne strips
200 Chicken stock, 7fl oz
1 T Olive oil
85 g Butter, 3oz
1 Spri fresh thyme
12 Baby leeks, trimmed and left
whole
100 g Wild mushrooms, e.g. cepes
or
girolles sliced if
large 3 1/2oz
Sea salt and freshly ground
black pepper

INSTRUCTIONS

Pre-heat the oven to 220øC/425øF/gas mark 7  Boil the chicken stock
to reduce by half. Heat the oil in an  ovenproof saut pan on top of the
stove and brown the pheasant all  over, cooking and turning for about 5
minutes. Place the pan in the  oven and roast until the pheasant is
only just done and still pink  inside, usually about 7-8 minutes.
Remove and allow the bird to rest,  preferably covered with a butter
paper or a sheet of buttered  greaseproof paper. Keep the oven on.
Melt one third of the butter and quickly saut the cabbage, stirring
well and tossing until it starts to wilt. Pick off the tips of the
sprigs of thyme (we call these thyme flowers) and sprinkle half over
the cabbage as it cooks. Season lightly and keep warm.  Melt half of
the remaining butter and saut the mushrooms quickly  until just cooked.
Season and keep warm.  Return the pheasant, covered in butter paper or
buttered greaseproof  paper, to the oven for a further 4 minutes.
Reheat the stock and stir  in the remaining thyme flowers and the last
of the butter, whisking  to thicken the sauce.  To serve, put the
cabbage in the centre of the warmed plates. Cut the  pheasant into neat
slices and place on the cabbage. Garnish round the  outside with the
leeks and mushrooms and coat with the sauce.  Converted by MC_Buster.
Per serving: 1001 Calories (kcal); 73g Total Fat; (67% calories from
fat); 79g Protein; 2g Carbohydrate; 337mg Cholesterol; 1401mg Sodium
Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0 Fruit;  8
Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1078
Calories From Fat: 585
Total Fat: 66.1g
Cholesterol: 416.4mg
Sodium: 305.5mg
Potassium: 1063.9mg
Carbohydrates: 14g
Fiber: <1g
Sugar: <1g
Protein: 102.9g


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