Roast Pheasant With Cabbage and Bacon

Ingredients

• 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
• ½ cup dry white wine
• ¾ cup rich chicken stock

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1025 calories; 58 grams fat; 16 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 7 grams polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 104 grams protein; 321 milligrams cholesterol; 470 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.
3. Saute the bacon in its own fat in a heavy skillet. Drain the bacon on paper towels.
4. 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.