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)
- Cut cabbage into fine ribbons, nor more than 1/8” wide.
- 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.
- 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.
- Remove pheasant and cut on the bias for serving. Keep warm.
- Remove the cabbage and bacon mixture for plating. Keep warm.
- 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.