“Braised Pheasant Legs with Cabbage and Grapes”
Ingredients
- 8 pheasant legs
- 2 tablespoons flour
- 2 tablespoons butter
- ¼ cup onion diced
- 2 cups cabbage (finely sliced)
- 1 cup seedless grapes (crushed)
- ¼ cup brandy
- 2 cups bird or chicken stock
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoon parsley (minced)
- Salt and pepper
Instructions
“Braised Pheasant Legs with Cabbage and Grapes” serves 4 original recipe by Georgia Pellegrini.
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