| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Gordon | 2 | Servings | |
INGREDIENTS
| 800 | g | Pheasant, prepared for the |
| oven 1lb 2oz | ||
| 1/2 | Head savoy cabbage, weighing | |
| about 250g | ||
| 9oz cut into fine | ||
| julienne strips | ||
| 200 | Chicken stock, 7fl oz | |
| 1 | T | Olive oil |
| 85 | g | Butter, 3oz |
| 1 | Spri fresh thyme | |
| 12 | Baby leeks, trimmed and left | |
| whole | ||
| 100 | g | Wild mushrooms, e.g. cepes |
| or | ||
| girolles sliced if | ||
| large 3 1/2oz | ||
| Sea salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Pre-heat the oven to 220øC/425øF/gas mark 7 Boil the chicken stock to reduce by half. Heat the oil in an ovenproof saut pan on top of the stove and brown the pheasant all over, cooking and turning for about 5 minutes. Place the pan in the oven and roast until the pheasant is only just done and still pink inside, usually about 7-8 minutes. Remove and allow the bird to rest, preferably covered with a butter paper or a sheet of buttered greaseproof paper. Keep the oven on. Melt one third of the butter and quickly saut the cabbage, stirring well and tossing until it starts to wilt. Pick off the tips of the sprigs of thyme (we call these thyme flowers) and sprinkle half over the cabbage as it cooks. Season lightly and keep warm. Melt half of the remaining butter and saut the mushrooms quickly until just cooked. Season and keep warm. Return the pheasant, covered in butter paper or buttered greaseproof paper, to the oven for a further 4 minutes. Reheat the stock and stir in the remaining thyme flowers and the last of the butter, whisking to thicken the sauce. To serve, put the cabbage in the centre of the warmed plates. Cut the pheasant into neat slices and place on the cabbage. Garnish round the outside with the leeks and mushrooms and coat with the sauce. Converted by MC_Buster. Per serving: 1001 Calories (kcal); 73g Total Fat; (67% calories from fat); 79g Protein; 2g Carbohydrate; 337mg Cholesterol; 1401mg Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1078
Calories From Fat: 585
Total Fat: 66.1g
Cholesterol: 416.4mg
Sodium: 305.5mg
Potassium: 1063.9mg
Carbohydrates: 14g
Fiber: <1g
Sugar: <1g
Protein: 102.9g