Instructions: Preheat the oven to 230C/450F/Gas8.

Heat the oil in a saucepan just large enough to hold the pheasants.

Over a medium high heat brown the pheasants well all over one at a time.

Remove from the saucepan and place in a roasting pan.

Roast in the preheated oven for 20 minutes then let the birds relax for 5 minutes.

Add the pancetta to the saucepan and fry until brown.

Add the sliced garlic and cook for a minute.

Pour in the wine and boil to reduce.

Now add the cabbage and sufficient stock to combine.

With a large knife cut the birds in half through the breast bone.

Gently turn the pheasant halves in the pancetta and cabbage mixture.

Cover with a tight fitting lid.

Cook very gently together over a low heat for 15 minutes.

Serves 4

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