Roasted Pheasant With Red Cabbage, Bread Sauce & Game Chipt1

-BREAD SAUCE-
1 Onion; peeled
1 Bay leaf
2 Cloves; (2 to 3)
1/2 pt Milk
Salt
Ground black pepper
2 oz Soft white breadcrumbs
1 tb Double cream; (1 to 2)
Grated nutmeg

GAME CHIPS
12 oz Potatoes; peeled and cut
-into
; wafer thin slices

GREEN CABBAGE
1 Savoy cabbage
A pan of water

ROAST PHEASANT
1 Pheasant
2 sl Bacon
1 Carrot; sliced
1 Bay leaf
Salt
Pepper
4 Button mushrooms; sliced
4 oz Dripping
1/2 pt Water
1 tb Mushroom ketchup; (1 to 2)
2 sl Bread with the crusts cut
-off
1/2 lb Chicken livers
3 sl Bacon; finely diced
1/3 Bottle red wine

Red cabbage: In a saucepan, add 1 tbsp of olive oil and sweat down the
onions, garlic and thyme. Add the red currant jelly and melt down. Add the
apple pieces to the pan and stir. Add the red wine vinegar, red wine and
sultanas then stir in the red cabbage. Cook all this down over a low heat
for 1 1/2 hours stirring occasionally. It is then ready to serve.

Bread Sauce: Stick the cloves through a bay leaf and then through the side
of the onion and place in a saucepan with the milk. Heat until hot but not
boiling and then remove the pan from the heat and add a little seasoning to
the milk. Cover and leave for an hour. Add the breadcrumbs and butter after
an hour and heat again gently so the sauce can smooth and thicken. Follow
this by adding the cream and a grating of nutmeg. Remove the onion and the
bread sauce is ready to serve.

Game chips: Heat 1/3 pan of oil to 375F and fry in batches the potato
slices until they are crisp and golden i.e. resembling crisps. Drain on
kitchen paper and allow to cool, then serve as an accompaniment to the
pheasant.

Green Cabbage: Slice up the Savoy cabbage and add it to the pan of boiling
water. Cook for 5 minutes then remove and drain. Place the cabbage into a
bowl of ice to cool down. When you are ready to serve the cabbage, place it
in a pan on the heat with some fennel seeds, salt and pepper and toss to
refresh.

Pheasant: In a baking tray, place the sliced carrot, onion, bay leaf,
thyme, mushrooms and garlic. Put the two slices of bacon on the top of the
pheasant and then place the pheasant on top of the ingredients in the
baking tray. Place in a hot oven for 40 minutes or longer if you prefer
your meat more cooked.

When ready take the pheasant out of the oven and allow the meat to cool
down. When cool, take the meat off the bone and cut the carcass up. Put the
pieces of carcass back into the baking tray and add a little water and
1-2tbsp of mushroom ketchup, scrape the bottom of the tray to get all the
juices mixed together.

Transfer everything from the tray into a small pan and cook for 15 minutes
to get all of the flavour out of the carcass. In a frying pan, add some
pheasant fat and 2 square pieces of bread. Fry the bread in the fat and add
salt and pepper. Remove and drain on some kitchen paper.

In the same pan, add the chicken livers and stir to infuse the flavour of
the chicken livers with the pheasant fat. In another pan, add some more
pheasant fat and 3 slices of bacon, finely diced and 1/3 bottle of red
wine, this is to make the gravy.

To serve: On a large serving plate, place the two croutons and pile the