Roast Pheasant With Cabbage, Bacon And Marsala | One-Pot Recipe
An easy one-pot roast pheasant recipe with cabbage, smoked bacon and Marsala. Full of flavour and ideal for a midweek supper or seasonal dinner.
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 journal.swaledale.co.uk.
Ingredients
- 1 Whole Wild Pheasant
- 150g Smoked Bacon Lardons
- 1 hispi cabbage, washed and roughly chopped
- 150ml Marsala
- 300ml homemade chicken stock
- 50g salted butter
- 6 sprigs fresh thyme
- freshly ground black pepper
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