Pheasant Recipes

Braised Pheasant and Cabbage Pressure Cooker

Braised Pheasant And Cabbage Pressure Cooker

Ingredients

SERVES 2 to 3 – Cooker: 6- to 7-quart – Time: 11 minutes for pheasant, 3 minutes for cabbage at HIGH pressure

• 1 (3- to 3½-pound) pheasant, rinsed and patted dry
• 1 lemon, cut in half
• 3 tablespoons olive oil or butter-flavored olive oil
• sea salt and freshly ground black pepper to taste
• 6 tablespoons (¾ stick) cold unsalted butter
• 5 medium shallots, cut in half
• ¾ cup dry white wine
• ½ cup low-sodium chicken broth
• 1 (2-pound) head green cabbage, base trimmed, outer leaves removed, and quartered

Method

1. Rub the pheasant inside and out with the cut lemon
2. In a 6- to 7-quart pressure cooker over medium-high heat, heat the oil
3. Add the pheasant to the pot and sear, about 3 minutes per side
4. Transfer to a plate
5. Season the pheasant all over with salt and pepper and place the butter inside the bird along with one of the lemon halves
6. Return the bird to the pot
7. Add the shallots, wine, and broth and bring to a boil
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 11 minutes
12. Remove the pot from the heat
13. Open the cooker with the Quick Release method
14. Be careful of the steam as you remove the lid
15. Arrange the cabbage quarters around the bird
16. Relock the cooker, bring it back up to HIGH pressure, and cook another 3 minutes
17. Quick Release the pressure
18. Check the internal temperature of the pheasant with an instant-read thermometer inserted in the breast; it should register 180° F
19. Transfer the pheasant to a platter and the cabbage and shallots to serving dish
20. Skim any fat off the top of the cooking juices
21. Carve the bird and serve with a wedge of cabbage, drizzled with the cooking juices