Pheasant with Red Cabbage and Sherry Vinegar Sauce

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

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