Pheasant with Red Cabbage and Sherry Vinegar Sauce

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

Ingredients

  • 375 g (13 oz) shredded red cabbage
  • 85 g (3

Method

Heat 25 g (1 oz) of the butter in a saucepan, add the cabbage and stir until it is well coated in the fat. Add the wine vinegar, water, salt and pepper and simmer covered over very low heat for about 15 minutes or longer if you like the cabbage well cooked. Keep an eye on it and add a bit more water if necessary. Meanwhile heat the oil and brown the pheasant pieces including the back and other