After The Hunt with Chef John Folse | LPB
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Friday, November 16, 2018
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Prep Time: 3–4 Hours
Yields: 4 Servings

2 pheasants, dressed
2 pounds red cabbage, finely shredded
2 medium onions, thinly sliced
2 tsps light brown sugar
1 tbsp black currant jelly
1 cinnamon stick
¼ cup golden raisins
3 apples, cored, chopped but not peeled
pinch of dry mustard
¾ cup red wine vinegar
2 cups water or game bird stock
salt and black pepper to taste
¼ cup melted butter
granulated garlic to taste

Preheat oven to 450°F. In a heavy-bottomed saucepan over medium-low heat, combine cabbage, onions, sugar, jelly, cinnamon, raisins, apples, mustard, vinegar and stock. Season to taste with salt and pepper. Cover and cook 2–3 hours or until mixture is thickened, stirring occasionally. If too much liquid remains, uncover and boil rapidly, stirring occasionally, until the right consistency is obtained. While cabbage mixture is cooking, brush pheasant with melted butter and season with salt, pepper and granulated garlic. Place birds, breast side up, in a roasting pan and bake 20 minutes, basting frequently with melted butter. Reduce temperature to 350°F. Cover and cook 50 minutes. Remove cover and roast bird for an additional 45 minutes or until golden brown and moist, basting constantly with pan juices. Remove pheasant from oven and cut into serving pieces. Serve with red cabbage on the side.

From “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737,

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