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

Holiday Pheasant Cabbage Chorizo Cranberry Sauce Mario Batali
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Lean Pheasant with Sauteed Cabbage
skill level
Easy
time
30-60min
servings
5
cost
$
Contributed by : Mario Batali
You can usually find pheasant at your local butcher, but if you're having trouble locating it, you can order pheasant from an online specialty food source.
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things you'll need.
ingredients
  • 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
kitchenware
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  • sautepan1
  • foodprocesserpng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 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
    instructions 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.
  • step 2
    ingredients 5 Pheasant Breasts (skin on)
    instructions Take the pheasant out of the fridge 30 minutes before ready to cook so it can come to room temperature.
  • step 3
    ingredients Olive Oil
    Flour (for dredging)
    instructions 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.
  • step 4
    ingredients  
    instructions 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.
  • step 5
    ingredients 1 large Nappa Cabbage
    instructions For the Cabbage: Cut the cabbage into 1/2-inch slices. 
  • step 6
    ingredients 1/2 pound Bacon
    instructions In a large saute pan over medium-high heat, add the bacon and cook until crisp. 
  • step 7
    ingredients 3 tablespoons Butter
    5 crushed Juniper Berries
    1 teaspoon Chili Flakes
    1/4 cup Red Wine Vinegar
    Salt and pepper
    instructions 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.
  • step 8
    ingredients  
    instructions Plate the pheasant with a side of sauteed cabbage. Dress the plate with the chorizo sauce.
  • step 9
    ingredients 1 Chorizo (cured; casing removed; chopped)
    1/2 cup fresh Cranberries
    2 teaspoons Sugar
    instructions 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.
  • step 10
    ingredients 1 Shallot (sliced thinly)
    1 cup dry Red Wine
    instructions 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.
  • step 11
    ingredients 2 tablespoons Creme Fraiche
    Salt and Pepper

    instructions 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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