Screenshot 2015-04-07 12.42.05Serves 4


4 pheasant breasts, 16 rashes of smoked back bacon, 1 savoy cabbage (shredded), 250ml double cream, Milled salt & pepper.




  1. Sear pheasants in a hot pan and set aside
  2. Lay out four rashes of bacon slighty overlapping the next
  3. Place one breast on the bacon and wrap neatly around then wrap the others
  4. Season and roast in a hot oven 220ºC for 6/8 minutes depending on size
  5. Remove from the oven and rest for a minimun of five minutes
  6. Saute the cabbage and stir in the cream just before cooked
  7. Slice the pheasant into four and serve on the creamed cabbage