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Name: Roasted Pheasant with Red Cabbage, Bread Sauce & Game ChiPt1
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 pt milk; 1 tb Double cream; (1 to 2); 1 Heaped dsp red currant jelly; 1/3 Bottle red wine; 1 Onion; peeled; Black Pepper ground; 2 Cloves; (2 to 3); 2 oz Soft white breadcrumbs; Grated nutmeg; 1 Pheasant; 1 Bay leaf; 4 oz Dripping; 3 sm Red cabbages; sliced; 1 Carrot; sliced; Salt; ; wafer thin slices; 2 sl Bread with the crusts cut; Pepper; 2 Sprigs thyme; 1/2 Onion; sliced; 1/2 lb Chicken livers; 2 Apples; peeled, cored and; A pan of water; 2 sl Bacon; 1 Bay leaf; 1/2 pt Water; 1/3 Bottle red wine; Salt; 4 Button mushrooms; sliced; ; chopped

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INGREDIENTS

1/2 pt milk
BREAD SAUCE
1 tb Double cream; (1 to 2)
RED CABBAGE
1 Heaped dsp red currant jelly
1/3 Bottle red wine
1 Onion; peeled
Black Pepper ; ground
2 Cloves; (2 to 3)
2 oz Soft white breadcrumbs
Grated nutmeg
1 Pheasant
1 Bay leaf
4 oz Dripping
3 sm Red cabbages; sliced
ROAST PHEASANT
1 Carrot; sliced
Salt
GAME CHIPS
; wafer thin slices
GREEN CABBAGE
2 sl Bread with the crusts cut
Pepper
2 Sprigs thyme
1/2 Onion; sliced
1/2 lb Chicken livers
2 Apples; peeled, cored and
A pan of water
2 sl Bacon
1 Bay leaf
1/2 pt Water
1/3 Bottle red wine
Salt
4 Button mushrooms; sliced
; chopped
1 Savoy cabbage
1 tb Red wine vinegar
2 tb Sultanas; (2 to 3)
1 tb Mushroom ketchup; (1 to 2)
1/2 Clove garlic; finely chopped
12 oz Potatoes; peeled and cut
3 sl Bacon; finely diced

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

NOTES

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Roasted Pheasant with Red Cabbage, Bread Sauce & Game ChiPt1

1/2 pt milk
 BREAD SAUCE
1 tb Double cream; (1 to 2)
 RED CABBAGE
1 Heaped dsp red currant jelly
1/3 Bottle red wine
1 Onion; peeled
 Black Pepper ground
2 Cloves; (2 to 3)
2 oz Soft white breadcrumbs
 Grated nutmeg
1 Pheasant
1 Bay leaf
4 oz Dripping
3 sm Red cabbages; sliced
 ROAST PHEASANT
1 Carrot; sliced
 Salt
 GAME CHIPS
 ; wafer thin slices
 GREEN CABBAGE
2 sl Bread with the crusts cut
 Pepper
2 Sprigs thyme
1/2 Onion; sliced
1/2 lb Chicken livers
2 Apples; peeled, cored and
 A pan of water
2 sl Bacon
1 Bay leaf
1/2 pt Water
1/3 Bottle red wine
 Salt
4 Button mushrooms; sliced
 ; chopped
1 Savoy cabbage
1 tb Red wine vinegar
2 tb Sultanas; (2 to 3)
1 tb Mushroom ketchup; (1 to 2)
1/2 Clove garlic; finely chopped
12 oz Potatoes; peeled and cut
3 sl Bacon; finely diced

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

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Serving Size: 1 Serving (1960g)
Recipe Makes: 1 servings

Calories: 3173
Calories from Fat: 2032 (64%)

Amt Per Serving		% DV

	Total Fat 225.8g	301 %
	Saturated Fat 85.8g	429 %
	Monounsaturated Fat 96.7g
	Polyunsanturated Fat 24.6g
Cholesterol 1498.3mg		461 %
Sodium 1981.6mg		68 %
Potassium 2769.2mg		73 %
Total Carbohydrate 34.5g		10 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 32.1g
Protein 232.7g		332 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3173

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