Roast Pheasant With Cabbage and Bacon
Published February 20, 1999
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
1 3 ½- to 4-pound pheasant
2 tablespoons olive oil
Coarse sea salt and freshly ground pepper to taste
1 small head savoy cabbage (about 1 ½ pounds)
4 ounces bacon, cut into small pieces
1 tablespoon fresh rosemary leaves
½ cup dry white wine
¾ cup rich chicken stock
Nutritional analysis per serving (4 servings)
14 grams carbs; 322 milligrams cholesterol; 1033 calories; 28 grams monosaturated fat; 8 grams polyunsaturated fat; 16 grams saturated fat; 58 grams fat; 6 grams fiber; 1669 milligrams sodium; 105 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
Saute the bacon in its own fat in a heavy skillet. Drain the bacon on paper towels.
- Step 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.
Private Notes
Comments
Nice dish! I was out of Savoy cabbage so made do with a small head of red and amped up the rosemary. Next time, I think I'll chop parsley with sumac and stuff under the breast and leg skin.