Brasato di Fagiano con Cavolo

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 g1.1 kg (1.½ – 2.½ lb) young pheasants
  • 1 <

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.