Pheasant braised with red cabbage and apples
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pheasant; jointed on the bone | |
| ; (neater with thigh | ||
| ; used only) | ||
| ½ | small | Red cabbage |
| 1 | Onion | |
| 1 | Clove garlic | |
| 1 | Rasher smoked bacon | |
| 2 | Eating apples; cored and diced | |
| 2 | tablespoons | Wine vinegar |
| 1 | tablespoon | Soft brown sugar |
| 2 | ounces | Butter |
| 4 | tablespoons | Apple juice |
Directions
In a heavy-bottomed pan heat the butter and brown the pheasant joints all over. Remove and put to one side. Reduce the heat, add the diced bacon, fry until crisp. Add the onion and garlic and colour lightly. Add the shredded cabbage, diced apple, vinegar, sugar and apple juice. Season well.
Place the pheasant joints on top and simmer with the lid on for 20 minutes.
Remove the breasts and simmer the legs for a further 20 minutes. Replace the breasts.
Serve on the cabbage with the juices.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.