Pheasant with rutabaga, nut butter and cabbage
6 servings
130 minutes
Pheasant with turnip, walnut oil, and cabbage is a true embodiment of traditional Uzbek cuisine, combining rich flavors and textures. This recipe has roots in the gastronomic heritage of Central Asia, where game has always been valued for its richness and unique aroma. The walnut oil hidden under the crispy skin of the pheasant adds tenderness and a nutty note to the dish, while the stewed turnip with smoked bacon adds depth of flavor. The cabbage soaked in broth with thyme and garlic completes the composition with its soft yet expressive taste. This dish is perfect for leisurely family dinners or festive gatherings when one wants to enjoy the juiciness of meat and harmony of flavor nuances.
1
Preheat the oven to 175 degrees.
2
For nut butter, you will need roasted peeled hazelnuts, 50 grams of butter, and a clove of garlic. Put everything in a meat grinder and grind it.
- Hazelnut: 50 g
- Salted butter: 115 g
- Garlic: 1 clove
3
Carefully stuff the pheasant's breast skin with nut butter, season the body with pepper and salt.
- Hazelnut: 50 g
- Salted butter: 115 g
- Salt: to taste
- Freshly ground black pepper: to taste
4
Carefully coat the pheasant in flour, eggs, and breadcrumbs. Lightly fry in canola oil in a pan, then transfer to the oven for fifteen minutes.
- Pheasant: 1 piece
- Wheat flour: 25 g
- Chicken egg: 2 pieces
- Breadcrumbs: 50 g
- Rapeseed (canola) oil: 2 tablespoons
5
Place the turnip, skin of the breast, 500 ml of chicken broth, and remaining butter in a pot, season and bring to a boil. Simmer for thirty minutes and let cool. Strain the broth. Mash the turnip.
- Swede (rutabaga): 1 piece
- Chicken broth: 1 l
- Salted butter: 115 g
- Salt: to taste
- Freshly ground black pepper: to taste
6
Place the sliced cabbage on top of the diced bacon, add a clove of garlic, fresh thyme, season well, and add salt and pepper.
- Savoy cabbage: 1 piece
- Smoked pork belly: 100 g
- Garlic: 1 clove
- Thyme: 12 stems
- Salt: to taste
- Freshly ground black pepper: to taste
7
Pour 500 ml of chicken broth and cover with outer cabbage leaves. Close with a lid or foil and bring to a boil, then place in the oven for forty-five minutes.
- Chicken broth: 1 l
- Savoy cabbage: 1 piece