Bourbon Roasted Pheasant With Braised Cabbage Recipes

BOURBON LACQUERED QUAIL

Steps:

• Quail Preparation 4-6oz semi-boneless Quail Clip wings (save for sauce) Split the quail down the back (breast should be whole) Leave legs on for presentation Preheat oven to 375 Season with Creole Seasoning and rub with vegetable oil Lay skin side down on a tray or work surface Put balls of stuffing (see Lady Apple and Foie Gras Cornbread Stuffing) on top of Quail and turn Quail upside down over the stuffing balls. Set Quail on a sheet tray. Cook at 375 for about 18 minutes, until internal temperature of stuffing is 145. Brush Quail with bourbon-molasses glaze and return to oven for 1-2 minutes. Remove Quail from oven, brush with glaze again and let rest. Lady Apple and Foie Gras Cornbread Stuffing: Place oil in a hot braising pan and render foie gras Toast garlic and sweat onion, pepper and celery. Season with creole seasoning. Add apples and cook until soft. Fold in cornbread and herbs. Cool and form into 4 equal balls. Jalapeño Cornbread: Sift dry ingredients. Whip eggs with wet ingredients, add diced vegetables. Fold in dry ingredients. Cook in buttered mold at 350 for 12 to 15 minutes, depending on mold. Bacon Braised Cabbage: Render bacon in a skillet. Add onion and cabbage. Deglaze with Gin, season with salt, pepper and a splash of cane vinegar. Cook until cabbage is tender and slightly dry. Bourbon-Molasses Glaze: Place Quail wings in a hot medium sauce pot. Deglaze with bourbon to remove alcohol. Add all other ingredients. Reduce by ½. Skim to remove impurities. Pass through a chinois. Discard wings. Let cool slightly to thicken. Persimmon Jam: Boil all ingredients in a small sauce pot, until persimmon is tender. Puree in a blender until smooth, strain through a chinois back into the sauce pot. Reduce by ½ over low heat. Remove from heat. To Assemble: Place braised cabbage in the center of the plate. Place the quail over the cabbage and brush with glaze. Garnish the outer part of the plate with more bourbon-molasses glaze and persimmon jam.

AMAZING HONEY & BOURBON BEEF ROAST

Steps:

• 1. PREP/PREPARE
• 2. THE ROAST
• 3. Gather your ingredients.
• 4. Place a rack in the lower position, and preheat the oven to 275f (135c)
• 5. Rub the roast down with the oil, and then sprinkle with salt & pepper, to taste.
• 6. Place a pot over medium-high heat, and sear the roast on all sides, about 2 minutes, per side.
• 7. Remove the roast, and reserve.
• 8. THE BRAISING LIQUID
• 9. Gather your ingredients.
• 10. Add the ingredients to the pot, and reduce heat to medium.
• 11. Chef's Note: Use a wooden spoon to scrape the fonds off the bottom of the pot, and incorporate them into the braising liquid.
• 12. Bring up to a simmer, while stirring to incorporate all the ingredients.
• 13. Chef's Tip: Since this braising liquid contains a lot of bourbon, when it comes to a simmer, you might want to avoid the fumes... unless you want to get drunk.
• 14. Return the roast to the pot.
• 15. Tightly cover and place in the oven until fork tender, about 4 hours.
• 16. Chef's Note: If you are doing this in a slow cooker, add the seared roast, and other ingredients to the bowl of your slow cooker, and then set on low for 8 or 9 hours.
• 17. PLATE/PRESENT
• 18. Remove from the pot (or slow cooker), thickly slice, then plate with your favorite veggie and/or starch, and drizzle on some of that yummy sauce. Enjoy.
• 19. Keep the faith, and keep cooking.

BOURBON ROASTED PHEASANT WITH BRAISED CABBAGE

Steps:

• In a large, deep casserole, heat the butter and 3 tablespoons of the vegetable oil over medium-high heat. When the butter foams, add the chopped onions and saute until they are lightly colored, about 6 to 8 minutes. Add the cabbage and cook until it begins to color, about 10 minutes. Cover, leaving the lid askew, and cook for 20 to 25 minutes, stirring occasionally, until the cabbage is medium-brown. Remove from the heat, season with salt and pepper and add the juniper berries. Set aside.
• Preheat the oven to 350 degrees. Wash the pheasant under cold water and dry well. Season the cavity with salt and pepper. Brush the inside of the bird with the mustard. Stud the whole onion with the cloves and place it inside the cavity. Tie the legs together and turn the wing tips under. Lightly dredge the bird in flour.
• In a heavy skillet, heat the remaining oil over medium-high heat. Add the pheasant and brown lightly on all sides, about 6 to 8 minutes. Transfer the pheasant, breast side up, to the casserole dish with the cabbage mixture. Pack the cabbage mixture around and over the bird. Cover the casserole and place in the middle of the oven. Cook for 35 to 45 minutes, basting several times with the pan juices, until the leg moves easily in its socket and the juices run clear. Brush the cabbage off the top of the pheasant and bake uncovered for 10 minutes longer.
• Remove the dish from the oven. Transfer the bird to a warm platter, untie the legs and discard the whole onion. Drain any cooking juices back into the casserole dish. Place it on the stove over high heat and carefully pour in the bourbon. Heat the liquid and stir for 2 to 3 minutes. Turn the heat down to medium, stir in the cream and cook for 3 minutes. Remove from the heat.
• Cut up the pheasant and serve it on a bed of the cabbage mixture. Top with chopped parsley, if desired.

BRAISED PHEASANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large Dutch oven, over medium heat, brown the pheasants in the safflower oil on all sides. Tuck the sliced apples and onions in around the pheasants. Pour the apple jack over all and light it on fire. Shake pan until flames subside. Dust the tops of the pheasants with nutmeg.
• Bake covered for about 1 hour, or until the juices run clear when a knife is inserted into the thigh. Remove the Pheasants, apples and onions to a platter and keep warm in the oven.
• Transfer juices to a saucepan and bring to a simmer over medium heat. Stir in the half-and-half and let simmer for 5 minutes, stirring frequently. Season to taste with salt-free seasoning blend and ground black pepper. Pour over the pheasants and serve.