Braised Pheasant With Cabbage ( Brasato Di Fagiano Con Cavolo ) Recipe

1. 1

   Preheat the oven to 230C/450F/Gas8.

2. 2

   Heat the oil in a saucepan just large sufficient to hold the pheasants.

3. 3

   Over a medium high heat brown the pheasants well all over one at a time.

4. 4

   Remove from the saucepan and place in a roasting pan.

5. 5

   Roast in the preheated oven for 20 min then let the birds relax for 5 min.

6. 6

   Add in the pancetta to the saucepan and fry till brown.

7. 7

   Add in the sliced garlic and cook for a minute.

8. 8

   Pour in the wine and boil to reduce.

9. 9

   Now add in the cabbage and sufficient stock to combine.

10. 10

    With a large knife cut the birds in half through the breast bone.

11. 11

    Gently turn the pheasant halves in the pancetta and cabbage mix.

12. 12

    Cover with a tight fitting lid.

13. 13

    Cook very gently together over a low heat for 15 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.