Faisan au chou

• 1 cabbage
• 1 pheasant, jointed
• Salt and pepper
• Knob

First core the cabbage and blanch in boiling water until it is easy to separate the leaves. Cool rapidly and drain thoroughly.

Meanwhile, season the pheasant with salt and pepper and brown in butter. Put to one side. Now fry the onion, bacon and carrot until golden and transfer to a casserole.

Wrap each piece of pheasant in 2 or 3 cabbage leaves and set them, along with the saus