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pheasant in a flour sage and thyme crust, serverd with carrots, savouy cabbage, bacon and shallots serverd in a red wine sauce.(serves two)
6 Pheasant breasts 2 peices of smokey bacon 8 shallots 1 Large clove of garlic crushed 6 Whole leaves of savouy cabbage 2 large carrots 1 table spoon of thymme and sage(mixed) 1 large knob of butter Half a chicken stock cube or 100ml of fresh chicken stock Half a glass of red wine 2 tablespoons of plain flour Salt and pepper for seasoning
1 Peel shallots half some and leave smaller shallots whole. perpare vegatables, dice carrots into large chuncks and peel savouy cabbage(leaving leaves whole.)Mix together flour, salt and pepper and half of the thymme and sage, now dip all 6 breasts in mixture and pat off excess flour. Dice bacon. Also warm two serving plates in oven.
2 heat knob of butter in large non stick pan over a fairly high heat and add shallots(season pan)cook for 5 minutes.
3 now add all 6 breasts to shallot pan along with diced bacon and gralic. cook for 4 minutes each side add remaining sage and thymme to pan.
4 Steam cabbage leaves and carrots for 4-5 minutes.
5 Remove serving plates from oven and first place the whole cabbage leaves on centre of plate followed on top of the leaves with the carrots, now place pheasant breats on top of the other two and lastly place the shallots and diced bacon at the side of the plate.
6 turn up the shallot pan to full heat and add the wine along with 100ml of chicken stock or half a cube of the same, reduce to about 3 tablespoons(which will take about 2 minutes) and then finally drizzle the reduction around the outside of the plate and also a small amount on the top of the pheasant breasts.
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