Pheasant with Squash and Creamed Cabbage

Prepare the pheasants removing any excess feathers and giblets. Put some rosemary into the cavity and season all over with salt and pepper. Prepare the squash according to the recipe  Recipe   but adding some cumin along with the ginger. Remove the external leaves from the cabbage, quarter and chop up removing the thick part of the stalks.

Brown the pheasants in a little olive oil on both sides, top and bottom  Picture   and put into an ovenproof dish. Cook initially at 450°F/220°C/Reg8 for about 15 minutes turning from side to side and top to bottom. Turn down to 400°F/200°C/Reg6 and cook for another 20 minutes breastside up..

Meanwhile put the squash into the oven as per recipe. Cook the cabbage in salted boiing water for five to seven minutes.

When the pheasant is done, cut off the breast and leg and keep warm  Picture  . Don't worry if it is still a little bloody this will disappear while you prepare the remainder of the dish. Make a sauce by stirring in a tablespoonful of flour into the pheasant cooking dish, followed by a small glass of red wine and ¾ pint of chicken stock. Reseason the sauce with salt and pepper.

Drain the cabbage, use a knife to chop up a little more. Add a half tablespoonful of butter and a couple of tablespoonfuls of single cream, stir and season with salt.

Serve by placing two or three pieces of squash and a couple of spoonfuls of the cabbage on each serving plate. Cut each breast/leg joint of pheasant into two pieces, add to the serving plates and pour over a little sauce  Zoom  .