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1
In a large, deep casserole, heat the butter and 3 tablespoons of the vegetable oil over medium-high heat.
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2
When the butter foams, add the chopped onions and saute until they are lightly colored, about 6 to 8 minutes.
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3
Add the cabbage and cook until it begins to color, about 10 minutes.
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4
Cover, leaving the lid askew, and cook for 20 to 25 minutes, stirring occasionally, until the cabbage is medium-brown.
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5
Remove from the heat, season with salt and pepper and add the juniper berries.
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6
Set aside.
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7
Preheat the oven to 350 degrees.
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8
Wash the pheasant under cold water and dry well.
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9
Season the cavity with salt and pepper.
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10
Brush the inside of the bird with the mustard.
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11
Stud the whole onion with the cloves and place it inside the cavity.
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12
Tie the legs together and turn the wing tips under.
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13
Lightly dredge the bird in flour.
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14
In a heavy skillet, heat the remaining oil over medium-high heat.
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15
Add the pheasant and brown lightly on all sides, about 6 to 8 minutes.
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16
Transfer the pheasant, breast side up, to the casserole dish with the cabbage mixture.
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17
Pack the cabbage mixture around and over the bird.
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18
Cover the casserole and place in the middle of the oven.
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19
Cook for 35 to 45 minutes, basting several times with the pan juices, until the leg moves easily in its socket and the juices run clear.
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20
Brush the cabbage off the top of the pheasant and bake uncovered for 10 minutes longer.
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21
Remove the dish from the oven.
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22
Transfer the bird to a warm platter, untie the legs and discard the whole onion.
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23
Drain any cooking juices back into the casserole dish.
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24
Place it on the stove over high heat and carefully pour in the bourbon.
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25
Heat the liquid and stir for 2 to 3 minutes.
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26
Turn the heat down to medium, stir in the cream and cook for 3 minutes.
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27
Remove from the heat.
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28
Cut up the pheasant and serve it on a bed of the cabbage mixture.
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29
Top with chopped parsley, if desired.
