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

1. Preheat the oven to 400 degrees.
2. Brown the pheasant on all sides in the olive oil in a large, heavy casserole.
3. Season with salt and pepper and roast breast down for 15 minutes, then turn and cook 15 more minutes breast side up.
4. Meanwhile, bring a large pot of salted water to a boil.
5. Turn the cabbage upside down and remove the hard core.
6. Cut the cabbage into slivers and blanch (cook for one minute).
7. Remove and drain well.
8. Saute the bacon in its own fat in a heavy skillet.
9. Drain the bacon on paper towels.
10. Remove the pheasant from the casserole and pour off excess fat.
11. Add the rosemary, wine and stock and bring to a boil.
12. Off heat, stir in the cabbage and the bacon.
13. 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)