Roast Pheasant on a Bed of Cabbage

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Roast Pheasant on a Bed of Cabbage Ingredients

800 g Pheasant; prepared for the	1 lg Spri fresh thyme
; oven (1lb 2oz)	12 Baby leeks; trimmed and left
1/2 sm Head savoy cabbage; weighing	; whole
; (9oz) cut into fine	100 g Wild mushrooms; e.g. cepes
; julienne strips	; girolles, sliced if
200 ml Chicken stock; (7fl oz)	; large (3 1/2oz)
1 tb Olive oil	Sea salt and freshly ground
85 g Butter; (3oz)

Instructions for Roast Pheasant on a Bed of Cabbage

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.

Main Ingredient: ChickenCuisine: Uncategorized

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