Print
Email
Add a photoServings: 2
Ingredients
- 1 x Pheasant, jointed on the bone (neater with thigh used only)
- 1/2 sm Red cabbage
- 1 x Onion
- 1 x Clove garlic
- 1 x Rasher smoked bacon
- 2 x Eating apples, cored and diced
- 2 Tbsp. Wine vinegar
- 1 Tbsp. Soft brown sugar
- 2 ounce Butter
- 4 Tbsp. Apple juice
Directions
- In a heavy-bottomed pan heat the butter and brown the pheasant joints all over. Remove and put to one side. Reduce the heat, add in the diced bacon, fry till crisp. Add in the onion and garlic and colour lightly. Add in the shredded cabbage, diced apple, vinegar, sugar and apple juice. Season well.
- Place the pheasant joints on top and simmer with the lid on for 20 min.
- Remove the breasts and simmer the legs for a further 20 min. Replace the breasts.
- Serve on the cabbage with the juices.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 653g | |
| Recipe makes 2 servings | |
| Calories 1057 | |
| Calories from Fat 496 | 47% |
| Total Fat 55.58g | 69% |
| Saturated Fat 23.92g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 305mg | 102% |
| Sodium 571mg | 24% |
| Potassium 1264mg | 36% |
| Total Carbs 52.2g | 14% |
| Dietary Fiber 5.4g | 18% |
| Sugars 16.35g | 11% |
| Protein 83.24g | 133% |
