Pheasant with Rutabaga, Walnut Butter, and Cabbage

Main Dishes | Uzbek cuisine

⏳ Time

2 hours 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Pheasant with rutabaga, walnut butter, and cabbage

Ingredients

Pheasant - 1 piece
White Cabbage - 1 piece
Rutabaga - 1 piece
Hazelnut - 1.8 oz
Wheat Flour - 0.9 oz
Chicken Egg - 2 pieces
Breadcrumbs - 1.8 oz
Vegetable Oil - 2 spoons
Smoked Brisket - 3.5 oz
Chicken Broth - 1 qt
Salted Butter - 4.1 oz
Garlic - 1 clove
Thyme - 12 stalks
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 347°F.

Step 2

For the nut butter, you will need roasted, peeled hazelnuts, 50 grams of butter, and a clove of garlic. Place everything in a meat grinder and grind it together.

Step 3

Gently stuff the pheasant breast skin with nut butter, and season the bird with pepper and salt.

Step 4

Gently coat the pheasant in flour, eggs, and breadcrumbs. Lightly fry in canola oil in a skillet, then transfer to the oven for fifteen minutes.

Step 5

Place the rutabaga, chicken breast skin, 500 ml of chicken broth, and the remaining butter in a pot, season, and bring to a boil. Simmer for thirty minutes and allow to cool. Strain the broth. Mash the rutabaga.

Step 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 to taste.

Step 7

Pour in 500 ml of chicken broth and cover with outer cabbage leaves. Cover with a lid or foil and bring to a boil, then place in the oven for forty-five minutes.