Roast Pheasant With Cabbage and Bacon

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Brown the pheasant on all sides in the olive oil in a large, heavy casserole.

3. 3

   Season with salt and pepper and roast breast down for 15 minutes, then turn and cook 15 more minutes breast side up.

4. 4

   Meanwhile, bring a large pot of salted water to a boil.

5. 5

   Turn the cabbage upside down and remove the hard core.

6. 6

   Cut the cabbage into slivers and blanch (cook for one minute).

7. 7

   Remove and drain well.

8. 8

   Saute the bacon in its own fat in a heavy skillet.

9. 9

   Drain the bacon on paper towels.

10. 10

    Remove the pheasant from the casserole and pour off excess fat.

11. 11

    Add the rosemary, wine and stock and bring to a boil.

12. 12

    Off heat, stir in the cabbage and the bacon.

13. 13

    Put the pheasant on top, cover and cook for 20 minutes in the oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.