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Roast pheasant with grapes and sweetheart cabbage


Serves: 2
timePrep time: 15 mins
timeTotal time:
Roast pheasant with grapes and sweetheart cabbage
Recipe photograph by Dan Jones

Roast pheasant with grapes and sweetheart cabbage


Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
918Kcal
Fat
56gr
Saturates
23gr
Carbs
49gr
Sugars
49gr
Fibre
10gr
Protein
69gr
Salt
2.2gr

Florence Knight

Florence Knight

Former head chef at Polpetto, Soho, and author of ONE: A Cook and Her Cupboard, Florence now has a second cookbook and her own restaurant in the pipeline 
See more of Florence Knight’s recipes
Florence Knight

Florence Knight

Former head chef at Polpetto, Soho, and author of ONE: A Cook and Her Cupboard, Florence now has a second cookbook and her own restaurant in the pipeline 
See more of Florence Knight’s recipes

Ingredients

For the pheasant
  • 2 garlic cloves, peeled
  • 1 oven-ready pheasant (about 650g)
  • 6 sprigs of thyme
  • 1 tsp extra-virgin olive oil
  • 4 rashers of streaky bacon
  • 1 tbsp soft butter
For the cabbage
  • 1 sweetheart or pointed cabbage
  • 25g butter
For the grapes
  • 1 x 350g bunch seedless red grapes
  • 1 tsp extra-virgin olive oil
  • 2 tbsp clear honey
  • 4 sprigs of thyme, leaves only

Step by step

  1. Preheat the oven to 220°C, fan 200°C, gas 7.
  2. Crush the garlic cloves with the flat of your knife or in a mortar. Rub the bird with one crushed garlic clove, half the thyme, the olive oil and a pinch of salt and pepper. Lay the rashers of bacon in a lattice over the breasts of the pheasant. Put the remaining garlic, thyme sprigs and the butter into the cavity.
  3. Place the pheasant in a small roasting tin and roast for 10 minutes. Baste with the cooking juices and return it to the oven. Roast for a further 15-20 minutes, basting a couple of times.
  4. Meanwhile, pull the grapes off their stalks, rinse, then pierce them a couple of times with the tip of a sharp knife. Transfer to a baking tray, drizzle with the olive oil and honey, sprinkle over the picked thyme leaves and a pinch of salt. Shake the tray gently to combine.
  5. Remove and discard the outer leaves of the cabbage, then cut in half. Separate the leaves and trim off the hard centre stalks; roughly chop.
  6. To check the pheasant is cooked, pierce with a skewer – the juices should run clear and there should be no pink meat. Take out of the oven, cover with foil and leave to rest.
  7. While the pheasant is resting, roast the grapes in the oven for 10-15 minutes or until blistered and soft. Bring a large pan of salted water to the boil. Cook the cabbage in the water for 3 minutes until tender. Drain, add the butter, grapes and their cooking juices and season with salt; toss together.
  8. Take the pheasant to the table whole, smothered in its juices; serve with the cabbage and grapes.

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