Braised Pheasant

Cookware: Lifetime® 8" Skillet and Cover
Preparation Time: 10 minutes
Cook Time: 25 minutes
Yield: 2 servings


  • 6 oz. green cabbage
  • 10 oz. (approx.) boned and skinned pheasant – or – boneless skinless chicken breast
  • ½ oz. (2 pieces) bacon, cooked until crisp and crumbled
  • 1 cup semi-dry white wine – or – chicken stock
  • ½ tsp. tarragon
  • Garlic salt
  • Fresh ground black pepper
  • 2 tbsp. flour
  • 1/3 cup water
  • 1 tsp. chicken pate (optional)


  1. Cut cabbage into fine ribbons, nor more than 1/8” wide.
  2. Mix the cabbage and bacon crumbles and layer in the bottom of the 8” skillet. Add the wine; then place pheasant on top. Sprinkle with tarragon, garlic salt, and 15-20 grinds of black pepper. If using pate, break into small dollops and place on top of the pheasant.
  3. Cook over medium-low heat for 15 minutes with the lid on. Turn off the heat and let sit with lid on for an additional 10 minutes.
  4. Remove pheasant and cut on the bias for serving. Keep warm.
  5. Remove the cabbage and bacon mixture for plating. Keep warm.
  6. Prepare slurry by mixing flour and water until smooth. Add slurry to pan juices and cook over medium heat until thick and glossy. Spoon sauce over pheasant.

What can I serve with this? Rice or potatoes make a great side dish and are a welcome addition to enjoy the tasty sauce.


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