About this recipe:Autumn is the best time of year for fresh pheasant; combine this with an autumn savoy cabbage and you have a seasonal match made in heaven. This delightful dish is packed full of flavour, is tender and juicy and just perfect for those watching their carbohydrate intake.
2 tablespoons olive oil
1 (900g) pheasant, jointed
1 onion, chopped
200g cubed pancetta
2 large garlic cloves, chopped
1 savoy cabbage, chopped
300ml chicken or game stock
salt and pepper, to taste
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Method Prep:10min › Cook:50min › Ready in:1hr
Preheat the oven to 180 C / Gas 4.
Heat the olive oil in a large casserole dish over a medium heat. Increase the heat and brown the pheasant pieces quickly on all sides. Remove the pheasant pieces, reduce the heat and then cook and stir the onion, pancetta and garlic for 5 minutes. Add the chopped cabbage and stir to coat with oil. Pour in the stock and bring to a simmer. Return the bird back to the casserole dish, breast side down, and cover with a tight fitting lid.
Braise the the pheasant in the preheated oven for 45 minutes until the pheasant juices run clear. Remove from the oven and serve.