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Seasonal pheasants, hand plucked and gutted by Stu made this a dish to remember! Inspired by River Cafe ...
Ingredients
Makes 4 servings
- 2 pheasants
- 4 garlic cloves
- 1 savoy cabbage
- 50g unsalted butter
- 2 tbs extra virgin olive oil
- 8 pancetta slices
- 3tbs sage leaves
- 350ml chardonnay
- Sea salt and grounded black pepper for seasoning
Preparation
Preheat oven to 180 degrees C / gas 4
Wipe pheasants inside and out and season well. Peel and cut the garlic in half lengthways. Remove the tough outer leaves from the cabbage, cut in half, and cut out the core. Slice into 2cm wide strips.
In a roasting dish, heat the butter and 1 tbs olive oil. Brown the birds well. Add the pancetta, half the garlic and the sage. Cook to soften, then add the wine and bring to the boil.
Roast in the preheated oven for 30 - 40 minutes, depending on the size. Baste with the wine from time to time.
Cook the cabbage in boiling salted water until tender, about 8 minutes, then drain well.
Heat the remaining olive oil in a large saucepan, add the remaining garlic and fry until soft. Add the cabbage, stir to combine, season.
Remove the pheasant from the roasting dish. Stir the cabbage into the wine juices and serve with the pheasant.
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