A pheasant recipe worthy of the Savoy (cabbage) thanks to a little kick from smoked back bacon

This pheasant recipe elevates the cabbage to a new level, thanks to the smoked back bacon, cream and addition of game meat.

Ingredients (serves 4):

  • 4 pheasant breasts
  • 16 rashers of smoked back bacon
  • 1 savoy cabbage (shredded)
  • 250ml double cream
  • Cornish sea salt and milled black pepper

Method:

  1. Sear the pheasant breasts in a hot pan and set aside
  2. Lay out four rashers of bacon, each slightly overlapping the next.
  3. Place one breast on the bacon and wrap neatly around, then wrap the others the same way.
  4. Season and roast in a pre-heated oven at 220ºC for six/eight minutes, depending on size.
  5. Remove from the oven and rest for a minimum of five minutes. Sautéthe cabbage and stir in the cream just before it’s cooked.