Pheasants with Cabbage

Technical stages for Pheasants with Cabbage :

• Dress the pheasants.
• Season with salt and pepper inside and outside. Cook in warm butter in a skillet. Take out, barder, brider and put immediately back in the pan.
• Lower the heat, cover and cook over low heat for 35 minutes.
• While the pheasants are cooking, peel the cabbage, wash it, cut in strips and toss in salted boiling water. Blanch for 20 minutes.
• Drain and transfer to the skillet. Baste with lemon juice, put the pheasants on top, coat with cream and add the juniper berries. Add a bit of salt and pepper.
• Cover and cook over low heat for 15 more minutes. Before serving, sprinkle pheasants and cabbage with paprika.