Roast Pheasant With Cabbage and Bacon
- 1 3 1/2- to 4-pound pheasant
- 2 tablespoons olive oil
- Coarse sea salt and freshly ground pepper to taste
- 1 small head savoy cabbage (about 1 1/2 pounds)
- 4 ounces bacon, cut into small pieces
- 1 tablespoon fresh rosemary leaves
- 1/2 cup dry white wine
- 3/4 cup rich chicken stock
- Preheat the oven to 400 degrees.
- Brown the pheasant on all sides in the olive oil in a large, heavy casserole.
- Season with salt and pepper and roast breast down for 15 minutes, then turn and cook 15 more minutes breast side up.
- Meanwhile, bring a large pot of salted water to a boil.
- Turn the cabbage upside down and remove the hard core.
- Cut the cabbage into slivers and blanch (cook for one minute).
- Remove and drain well.
- Saute the bacon in its own fat in a heavy skillet.
- Drain the bacon on paper towels.
- Remove the pheasant from the casserole and pour off excess fat.
- Add the rosemary, wine and stock and bring to a boil.
- Off heat, stir in the cabbage and the bacon.
- Put the pheasant on top, cover and cook for 20 minutes in the oven.
olive oil, salt, head savoy cabbage, bacon, rosemary, white wine, chicken stock
Taken from cooking.nytimes.com/recipes/7425 (may not work)