Pheasant Stewed with Cabbage
06/01/2013 18:43
Ingredients
1 Pheasant cut into 4 skin removed
1 Medium cabbage quartered
4 Slices streaky bacon
2 Port sausages
1/2 Cup fresh parsley chopped
Small sprig thyme
1 Bay leaf
1 Medium carrot sliced
2 Shallots cut in half
2 Cloves
1lt Chicken stock
2 Teaspoon of cornflour
Take a sauce pan and put in the pheasant, half the cabbage then bacon, sausages, parsley, thyme, bay leaf, carrot, stick the cloves into the shallots and place in the saucepan then the rest of the cabbage and stock, mix the cornflour with a little cold water and pour into the saucepan and bring to a boil when just boiling turn down low and slow simmer for two hours and serve.