INGREDIENTS

INSTRUCTIONS

Red cabbage: In a saucepan, add 1 tbsp of olive oil and sweat down the
onions, garlic and thyme. Add the red currant jelly and melt down.  Add
the apple pieces to the pan and stir. Add the red wine vinegar,  red
wine and sultanas then stir in the red cabbage. Cook all this  down
over a low heat for 1 1/2 hours stirring occasionally. It is  then
ready to serve.  Bread Sauce: Stick the cloves through a bay leaf and
then through the  side of the onion and place in a saucepan with the
milk. Heat until  hot but not boiling and then remove the pan from the
heat and add a  little seasoning to the milk. Cover and leave for an
hour. Add the  breadcrumbs and butter after an hour and heat again
gently so the  sauce can smooth and thicken. Follow this by adding the
cream and a  grating of nutmeg. Remove the onion and the bread sauce is
ready to  serve.  Game chips: Heat 1/3 pan of oil to 375F and fry in
batches the potato  slices until they are crisp and golden i.e.
resembling crisps. Drain  on kitchen paper and allow to cool, then
serve as an accompaniment to  the pheasant.  Green Cabbage: Slice up
the Savoy cabbage and add it to the pan of  boiling water. Cook for 5
minutes then remove and drain. Place the  cabbage into a bowl of ice to
cool down. When you are ready to serve  the cabbage, place it in a pan
on the heat with some fennel seeds,  salt and pepper and toss to
refresh.  Pheasant: In a baking tray, place the sliced carrot, onion,
bay leaf,  thyme, mushrooms and garlic. Put the two slices of bacon on
the top  of the pheasant and then place the pheasant on top of the
ingredients  in the baking tray. Place in a hot oven for 40 minutes or
longer if  you prefer your meat more cooked.  When ready take the
pheasant out of the oven and allow the meat to  cool down. When cool,
take the meat off the bone and cut the carcass  up. Put the pieces of
carcass back into the baking tray and add a  little water and 1-2tbsp
of mushroom ketchup, scrape the bottom of  the tray to get all the
juices mixed together.  Transfer everything from the tray into a small
pan and cook for 15  minutes to get all of the flavour out of the
carcass. In a frying  pan, add some pheasant fat and 2 square pieces of
bread. Fry the  bread in the fat and add salt and pepper. Remove and
drain on some  kitchen paper.  In the same pan, add the chicken livers
and stir to infuse the  flavour of the chicken livers with the pheasant
fat. In another pan,  add some more pheasant fat and 3 slices of bacon,
finely diced and  1/3 bottle of red wine, this is to make the gravy.
To serve: On a large serving plate, place the two croutons and pile
the  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 2655
Calories From Fat: 1193
Total Fat: 133g
Cholesterol: 239.6mg
Sodium: 4454.7mg
Potassium: 5388.4mg
Carbohydrates: 277.3g
Fiber: 53.8g
Sugar: 54.3g
Protein: 104.6g