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
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Nutritional Information
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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. -
4 servings
Preparation
- 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.
Dining and Cooking