Pheasant and Red Cabbage
This easy one-pot recipe is a failsafe way to cook wild pheasant for maximum flavour & moist, tender meat. Serve with mashed potatoes for a hearty Sunday lunch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wildmeat.co.uk.
Ingredients
- 1 oven-ready pheasant or guinea fowl for a milder flavour
- 2 large onions, chopped
- 4 sprigs thyme
- 2 bay leaves
- 500ml dry cider
- 1 small red cabbage, shredded on a mandolin or in a food processor
- salt and freshly ground pepper
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