Pheasant with Mustard Sauce and Cabbage
Pheasant with mustard sauce and cabbage | Lean, flavorful game bird paired with red cabbage, star anise, and blackberries. Perfect for a special occasion or midweek meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 1 pheasant, legs removed
- 15ml olive oil
- Salt and pepper
- 1 carrot
- 1 stick of celery
- 1 onion diced
- Few sprigs of thyme
- ½ small red cabbage
- 50ml redcurrant jelly
- 2 star anise
- 25g butter
- 50ml red wine vinegar
- 50g soft brown sugar
- 50g blackberries
- 50ml madeira
- 1 tablespoon Dijon mustard
- 200ml veal jus
- 50ml double cream
- Tarragon leaves (optional)
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