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Pheasant with Smoked Bacon and Creamed Savoy Cabbage

Serves: 4

Difficulty: Easy

Preparation time: 25 mins

Cooking Time: 25 minutes

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

Sear pheasants in a hot pan and set aside

Lay out four rashes of bacon slighty overlapping the next

Place one breast on the bacon and wrap neatly around then wrap the others

Season and roast in a hot oven 220ºC for 6/8 minutes depending on size

Remove from the oven and rest for a minimun of five minutes

Saute the cabbage and stir in the cream just before cooked

Slice the pheasant in to four and serve on the creamed cabbage

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