| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food6 |
2 |
servings |
INGREDIENTS
| 1 |
|
Pheasant; jointed on the bone |
|
|
; (neater with thigh |
|
|
; used only) |
| 1/2 |
sm |
Red cabbage |
| 1 |
|
Onion |
| 1 |
|
Clove garlic |
| 1 |
|
Rasher smoked bacon |
| 2 |
|
Eating apples; cored and diced |
| 2 |
tb |
Wine vinegar |
| 1 |
tb |
Soft brown sugar |
| 2 |
oz |
Butter |
| 4 |
tb |
Apple juice |
INSTRUCTIONS
In a heavy-bottomed pan heat the butter and brown the pheasant joints all
over. Remove and put to one side. Reduce the heat, add the diced bacon, fry
until crisp. Add the onion and garlic and colour lightly. Add the shredded
cabbage, diced apple, vinegar, sugar and apple juice. Season well.
Place the pheasant joints on top and simmer with the lid on for 20 minutes.
Remove the breasts and simmer the legs for a further 20 minutes. Replace
the breasts.
Serve on the cabbage with the juices.
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