Roast pheasant with grapes and sweetheart cabbage | Sainsbury`s Magazine
Roast pheasant with grapes and sweetheart cabbage
Ingredients
- 2 garlic cloves, peeled
- 1 oven-ready pheasant (about 650g)
- 6 sprigs of thyme
- 1 tsp extra-virgin olive oil
- 4 rashers of streaky bacon
- 1 tbsp soft butter
- 1 sweetheart or pointed cabbage
- 25g butter
- 1 x 350g bunch seedless red grapes
- 2 tbsp clear honey
- 4 sprigs of thyme, leaves only
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