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🍽️ Roast Pheasant with Cranberry Sauce and Savoy Cabbage

590 kcal · 30 min · 4 servings

Ingredients

• 850 g pheasant (ready for kitchen; 1 small pheasant)
• salt
• pepper
• 3 slices turkey bacon
• 100 ml cranberry juice
• 400 ml game stock (jar)
• 50 g fresh cranberries
• 400 g savoy cabbage (0.5 small savoy cabbage)
• 1 large shallot
• 1 tbsp rapeseed oil
• 60 ml classic vegetable broth
• 20 g unpeeled almond kernels (1 tbsp)
• 1 pinch cinnamon
• 1 pinch cardamom

Instructions

1. 1. Remove any remaining feather remnants from the pheasant using tweezers.
2. 2. Rinse the pheasant thoroughly.
3. 3. Pat the bird dry inside and out with kitchen paper.
4. 4. Season the pheasant inside and out with salt and pepper.
5. 5. Cover the pheasant breast with the turkey bacon.
6. 6. Tie the bird securely with kitchen twine.
7. 7. Place the pheasant in a small roasting pan with the breast facing down.
8. 8. Pour 70 milliliters of cranberry juice and game stock into the roasting pan.
9. 9. Preheat the oven to 200 degrees Celsius (convection 180 degrees, gas mark 3).
10. 10. Roast the pheasant in the preheated oven for 40 minutes.
11. 11. Wash the cranberries in a sieve and let them drain.
12. 12. Clean the Savoy cabbage and wash it.
13. 13. Cut the Savoy cabbage into thin strips.
14. 14. Peel the shallot.
15. 15. Dice the shallot finely.
16. 16. Heat oil in a wide pot.
17. 17. Sauté the shallot cubes until translucent in the hot oil.
18. 18. Add the dripping wet cabbage strips and vegetable broth to the pot.
19. 19. Season the mixture generously with pepper.
20. 20. Simmer the cabbage covered over medium heat for 10 to 12 minutes.
21. 21. Turn the pheasant over in the roasting pan.
22. 22. Remove the turkey bacon from the bird.
23. 23. Roast the pheasant with the breast facing up for another 8 to 10 minutes.
24. 24. Place the cranberries in a saucepan.
25. 25. Pour in the remaining cranberry juice and game stock.
26. 26. Bring the sauce to a boil.
27. 27. Reduce the sauce over high heat to about half its volume.
28. 28. Chop the almonds with a large knife.
29. 29. Remove the pheasant from the roasting pan.
30. 30. Let the bird drain on kitchen paper.
31. 31. Puree the cranberry sauce with a hand blender.
32. 32. Season the sauce with salt and pepper.
33. 33. Add a pinch each of cinnamon and cardamom to the sauce.
34. 34. Sprinkle the cabbage with the chopped almonds.
35. 35. Serve the pheasant with the cranberry sauce and the cabbage.

Nutrition per serving

• kcal: 590
• Protein: 71 g · Fett/Fat: 25 g · Carbs: 15 g