Roast Pheasant With Cabbage and Bacon

Preparation

1. 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.

2. 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.

3. Step 3

   Saute the bacon in its own fat in a heavy skillet. Drain the bacon on paper towels.

4. 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.