Pheasant of the BBQ with pickled cabbage and laurel by Ron Blaauw

Ingredients for 4 persons:

Pheasant:

  • 1 piece of female Pheasant
  • 300 gr smoked bacon blocks
  • 4 tablespoons soya oil
  • 2 garlic cloves, peeled and crushed
  • 2 dl poultry fond
  • 1 branch of rosemary, thyme en oregano
  • 2 leaves of fresh laurel
  • 2 dl poultry gravy
  • 2 branches of rosemary, 1 leaf of laurel and some Juniper berries

Pickled cabbage:

  • 750 gr crumbly potatoes
  • 100 gr goose fat or butter
  • 1 kg pickled cabbage
  • 130 gr shallot or white onion
  • 2 pieces of fresh laurel
  • 3 pieces of clove (kruidnagel)
  • 1 bottle of white wine (Riesling)
  • 1 pinch of turmeric

Preheat the WWOO Braaimaster, on an indirect method for 160c.

  • Peel and clean the potatoes. Cut these in slices of 1,5 cm thick.
  • Melt the goose fat in an oven dish. Keep this aside.
  • Create a little ‘bed’ of the pickled cabbage in an over dish. After that, put the potato slices on the pickled cabbage. Divide the sliced onion, herbes and the rest of the pickled cabbage over the potatoes.
  • As a next step, pour the goose fat and white whine over the dish.
  • Close it with baking paper and aluminium foil.
  • Let the dish cook in 1,5 hours and pound the whole thing to a smooth stew.

Pheasant:

  • Clean the pheasant.
  • Season the whole pheasant with salt & pepper, also the inside.
  • Oil the pheasant.
  • Fill the abdominal cavity with the crushed garlic cloves and herbes.
  • Roast the pheasant in the Big Green Egg on an indirect method for 180c, possibly on a chicken steamer. This will take about 30 minutes. The meat will be ready when it comes off at the end of the bones.
  • Roast the bacon blocks and onion in an oven dish in the WWOO Braaimaster. Garnish the pheasant and pickled cabbage with this later on.
  • Let the whole dish rest for 15 minutes.
  • For serving:
  • Heat op the poultry fond, let it boil, add the gravy and boil it once again.
  • Add some laurel, Juniper berries and rosemary while boiling.
  • Sieve this.
  • Add salt and pepper according to your own taste.
  • Ron’s advice: before serving, add a lump of butter or bio duck liver to the sauce and mix this with a blender.
  • Cut the bolts and fillets of the pheasant (remove the fat and the tie up rope).
  • Tranch the meat and serve the whole dish, with pickled cabbage, bacon blocks and sauce.

Ron’s advice: use the carcass and bones for a delicious fond, gravy or sauce. Put it in the freezer in freezer bags, so it’s possible to use it another time.

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