Pheasant Roasted with Smoked Bacon & Sage, with Red Cabbage Salad
It's becoming harder and harder to source wild pheasant, which is very reasonably priced when in season (October to January). While farmed pheasant is readily available, it is not as flavour-some as the wild bird. Red cabbage is great with game. In this dish, the red cabbage is used in a salad for a lighter meal, but you could also serve it with slowly braised red cabbage.
Ingredients for the pheasant:
4 oven-ready pheasants
250g cured bacon (cut into large dice)
1 onion (sliced)
2 cloves garlic (sliced)
150ml red wine
100ml stock (chicken) - stock made with a cube in fine
1 bunch sage (chopped)
2 bay leaves
For the pheasant:
- Brown and seal the pheasants in a hot oiled pan.
- Season and place in an ovenproof dish.
- Put the bacon, onion and garlic in the pan saute for 2-4 minutes.
- Add to pheasants in the ovenproof dish.
- Pour the wine and stock into the pan and add the sage and bay leaves.
- Simmer for 2 mintues, then add to the pheasant.
- Cover the dish and bake in the oven at 170°C for 1 hour.
- Remove the pheasants and strain the liquid into a saucepan.
- Boil the liquid until it is reduced by half.
Ingredients for red cabbage salad:
1¼ head red cabbage (finely shreeded)
1 green apple (cored and finely sliced)
2 tablespoons raisins or sultanas
100ml balsamic vinegar
2 tablespoons olilve oil
2 tablespoons chopped chives
For the red cabbage salad:
- Toss all the ingredients together in a bowl and season.