INGREDIENTS

INSTRUCTIONS

Pre-heat the oven to 220°C/425°F/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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