Braised Legs with Cabbage Cuisine: American Category: poultry Servings: 2 Ingredients: 1 oz. olive oil 2 grouse legs 2 Savoy cabbage wedges, 1 oz. each MATIGNON: 1 tbsp. maple-cured bacon 1 tbsp. onion, pared, brunoise 1/2 tbsp. carrot, brunoise 1/2 tbsp. celery, brunoise 1 oz. Balsamic vinegar 1/8 tsp. mustard seed 3 oz. chicken stock 1 oz. Dijon-style mustard 2 oz. grouse demi-glace Instructions: Heat olive oil in small braising pan; add legs and cabbage. Sear on all sides until brown. Remove from pan; reserve. Add bacon to pan; saute. Add remaining matignon. Place legs and cabbage over matignon. Add vinegar; reduce until almost dry. Add chicken stock and mustard seed. Cover; braise until tender, about 15 to 20 minutes. Remove legs and cabbage; reserve. Reduce braising liquid to desired consistency; add mustard and demi-glace. Remove bones from legs. Place meat and cabbage in sauce; reserve warm. Click Here To Return To The Recipe List  This Page Generated By: Cookbook Wizard For Windows Recipe Software