Braised pheasant, cabbage, Montbeliard, sausage

Name: Braised pheasant, cabbage, Montbeliard, sausage
Ingredients: 25 g butter; 4 thick slices of fat, streaky bacon cut into squares; salt and pepper; 1 dressed pheasant; 2 smoked Montbeliard sausages, cut into 1cm slices; 10 large cloves garlic, peeled; 2 large shallots, finely chopped; 75 ml white wine; 100 ml good chicken stock; 34 sprigs fresh thyme; 1 medium Savoy cabbage, outer leaves removed and cut into wedges, core trimmed off

bensfarmshop.co.uk

It might be easily affordable but pheasant is one of the hardest meats to cook. Even plump, young birds will have put in a lot of leg work and, unlike chickens

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Ingredients

25 g butter
4 thick slices of fat, streaky bacon cut into squares
salt and pepper
1 dressed pheasant
2 smoked Montbeliard sausages, cut into 1cm slices
10 large cloves garlic, peeled
2 large shallots, finely chopped
75 ml white wine
100 ml good chicken stock
34 sprigs fresh thyme
1 medium Savoy cabbage, outer leaves removed and cut into wedges, core trimmed off