ingredients
serves 4
2 tablespoons Butter
1 tbsp oil
2 oven-ready young pheasants, halved
2 onions, peeled and sliced
1 pound red cabbage, cored and finely shredded
1 tsp cornstarch
8 ounce red wine
2 tbsp redcurrant jelly
1 tbsp balsamic vinegar
salt and pepper
4 rindless smoked fatty bacon rashers halved
method
1. Melt the butter with the oil in a large flameproof casserole. Add the pheasant halves and brown on all sides, then remove and set aside. Add the onions and cabbage to the casserole, and fry for 5 minutes, stirring frequently, until softened.
2. Blend the cornstarch with a little water. Add to the casserole with the wine, redcurrant jelly, vinegar and seasoning. Bring to the boil, stirring.
3. Arrange the pheasant halves, skin-side up, on the cabbage. Lay the halved bacon rashers on top. Cover the casserole and cook at 200°C (180°C fan oven) for 30 minutes or until tender (older pheasants would take an extra 10 - 20 minutes).
4. Serve the pot-roasted pheasant and red cabbage with the cooking juices spooned over.
variation; Instead of the pheasants, use oven-ready pigeons; put an onion wedge inside each bird before browning to impart extra flavour.
