Instructions: Braised Cavolo Nero (see page 184)

Preheat the oven to 220C/425 F/Gas 7.

Place 2 tablespoons of the cheese a third of the thyme and 1 slice of coppa inside each pheasant. Place another 2 slices of coppa over each breast and tie on with string. Season with salt and pepper.

Heat the oil in an ovenproof dish large enough to hold the birds and quickly brown on all sides. Pour in half of the red wine and let it bubble for a minute or two to reduce slightly. Place the dish in the preheated oven the birds breastside up. and roast for 25-35 minutes. To test for doneness pull away a leg from the body. If the meat is pink and you like your bird rare it is ready.

Remove from the oven. Add the remainder of the wine stir into the roasting juices and boil to reduce over a high heat.

To serve cut each pheasant in two down the breastbone. Place each half on a warm plate covered with cabbage and pour over the roasting juices.

Serves 6

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