Ingredients
- 8 pheasant legs
- 2 tablespoons flour
- 2 tablespoons butter
- ¼ cup onion diced
- 2 cups cabbage finely sliced
- 1 cup seedless grapes crushed
- ¼ cup brandy
- 2 cups bird or chicken stock
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoon parsley minced
- Salt and pepper
Instructions
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Pat the legs dry and season on both sides with salt and pepper. Dust both sides with flour.
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In a sauté pan, melt the butter over medium heat until it begins to bubble. Add the legs, skin side down and cook until golden brown, about 4 minutes. Turn over for about 1 minute, then remove the meat to a platter.
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In the same pan, add the onions and cabbage and sauté until soft and brown, about 5 minutes.
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Add the grapes and stir. Add the legs, brown side up and nestle them into the cabbage and onions.
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Add the brandy and light with a match. Let the alcohol burn off and reduce.
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Add the stock and cover partially with a lid and cook at a low simmer for about 1 hour, until the meat falls off the bone.
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Finish with lemon juice and parsley and more salt and pepper to taste.
Originally posted on: https://georgiapellegrini.com/2010/11/17/food-drink/braised-pheasant-legs-with-cabbage-and-grapes/
