Steps:
- Preheat the oven to 400 degrees. Brown the pheasant on all sides in the olive oil in a large, heavy casserole. Season with salt and pepper and roast breast down for 15 minutes, then turn and cook 15 more minutes breast side up.
- Meanwhile, bring a large pot of salted water to a boil. Turn the cabbage upside down and remove the hard core. Cut the cabbage into slivers and blanch (cook for one minute). Remove and drain well.
- Saute the bacon in its own fat in a heavy skillet. Drain the bacon on paper towels.
- Remove the pheasant from the casserole and pour off excess fat. Add the rosemary, wine and stock and bring to a boil. Off heat, stir in the cabbage and the bacon. Put the pheasant on top, cover and cook for 20 minutes in the oven.
Nutrition Facts : @context http, Calories 931, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 53 grams, Fiber 6 grams, Protein 91 grams, SaturatedFat 15 grams, Sodium 1642 milligrams, Sugar 5 grams, TransFat 0 grams
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