Roast Pheasant With Cabbage And Bacon Recipes

POT-ROAST PHEASANT WITH CIDER & BACON

Steps:

• Heat oven to 190C/170C fan/gas 5. Melt the butter in a large non-stick flameproof dish. Season the pheasants, add to the dish and brown on all sides. Remove from the dish and set aside.
• Add the bacon, onion, celery and sage to the dish and cook for 10 mins until the onion is soft and the bacon is crisp. Carefully pour off any excess fat.
• Return the pheasants to the dish and scatter over the apples. Pour over the cider and the chicken stock, bring to a simmer, cover with a lid and cook in the oven for 25 mins until the birds are cooked through.
• Remove the birds from the dish and keep warm. Return dish to the hob over a high heat. Let the liquid bubble until reduced by half, then add the cabbage, cover with a lid and cook for 3 mins. Add the cream, check the seasoning, and continue cooking for 1 min more. Serve the pheasant on top of the cabbage mixture with some mashed potato, if you like.

ROAST PHEASANT WITH CABBAGE AND BACON

Steps:

• Preheat the oven to 400 degrees. Brown the pheasant on all sides in the olive oil in a large, heavy casserole. Season with salt and pepper and roast breast down for 15 minutes, then turn and cook 15 more minutes breast side up.
• Meanwhile, bring a large pot of salted water to a boil. Turn the cabbage upside down and remove the hard core. Cut the cabbage into slivers and blanch (cook for one minute). Remove and drain well.
• Saute the bacon in its own fat in a heavy skillet. Drain the bacon on paper towels.
• Remove the pheasant from the casserole and pour off excess fat. Add the rosemary, wine and stock and bring to a boil. Off heat, stir in the cabbage and the bacon. Put the pheasant on top, cover and cook for 20 minutes in the oven.