Instructions

1. Season the pheasant with salt and pepper. Heat the oil in a large flameproof casserole (Dutch oven) over high heat, add the pheasant and sear for 5–10 minutes until coloured on all sides. Reduce the heat, add the butter, onions, thyme and bay leaves and cook for another 5 minutes until browned.
2. Pour in the cider and simmer for 5–10 minutes, or until the liquid has reduced by three-quarters, then add the shredded cabbage and season with salt and pepper. Cover and simmer for 1 hour, stirring occasionally to prevent the cabbage sticking to the sides of the casserole.
3. When the cabbage is very tender, remove from the heat. Take the pheasant out of the casserole and cut it into pieces. Put the pheasant pieces back into the casserole and serve at once.

This recipe was originally published in Recipes from the Woods by Jean-Francois Mallet.