Brasato di Fagiano con Cavolo

Name: Brasato di Fagiano con Cavolo (Braised Pheasant with Cabbage)
Yield: Serves 4
Cuisine: Italian
Ingredients: 100 g (4 oz) pancetta, cut into matchsticks; 2 garlic cloves, peeled and thinly sliced; 2 × 675 g – 1.1 kg (1.½ – 2.½ lb) young pheasants; 175 ml (6 fl oz) red wine; 300 ml (10 fl oz) Chicken Stock; 1 small Savoy cabbage, shredded and blanched; 2 tablespoons olive oil

Braised Pheasant with Cabbage

Preparation info

Serves
4

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Ingredients

2 × 675 g – 1.1 kg (1.½ – 2.½ lb) young pheasants
1 <

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Preheat the oven to 230°C/450°F/Gas 8.

Heat the oil in a saucepan just large enough to hold the pheasants. Over a medium-high heat brown the pheasants well all over, one at a time. Remove from the saucepan and place in a roasting pan.