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“Braised Pheasant Legs with Cabbage and Grapes”

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Servings: 4 servings


  • 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


  • Pat the legs dry and season on both sides with salt and pepper. Dust both sides with flour.
  • In a sauté pan, melt the butter over medium heat until it begins to bubble. Add the legs, skin side down and cook until golden brown, about 4 minutes. Turn over for about 1 minute, then remove the meat to a platter.
  • In the same pan, add the onions and cabbage and sauté until soft and brown, about 5 minutes.
  • Add the grapes and stir. Add the legs, brown side up and nestle them into the cabbage and onions.
  • Add the brandy and light with a match. Let the alcohol burn off and reduce.
  • Add the stock and cover partially with a lid and cook at a low simmer for about 1 hour, until the meat falls off the bone.
  • Finish with lemon juice and parsley and more salt and pepper to taste.