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Ingredients

• 1 x pheasant - (abt 3 lbs), or possibly same weight
•     of pheasant thighs and drumsticks
• 4 quart water - (about)
• 4 x fresh thyme sprigs
• 2 lrg onions - (12 ounce ea) 1 unpeeled, coarsely
•     minced, 1 peeled and cut into 3/4" dice
• 2 x carrots - (2 to 3 ounce ea) 1 coarsely minced
•     one sliced 1/3" thick rounds (split thick ends lengthwise and cut into half-moons)
• 1 lrg celery stalk coarsely minced
• 1 x garlic clove crushed
• 2 x dry bay leaves
• 1 tsp black peppercorns - (heaping)
• 2 whl cloves
• 4 ounce slab (unsliced) bacon remove rind (reserve
•     it for the stock) and cut into 1/3" dice
•     Kosher or possibly sea salt to taste
• 4 Tbsp. unsalted butter
• 1/4 tsp caraway seeds finely minced
• 1 lb Yukon gold, Maine, PEI, or possibly
•     other all-purpose potatoes halved, and
•     sliced 1/3" thick
• 8 ounce Savoy cabbage cut 3/4" pcs
•     Freshly grnd black pepper to taste
• 1/4 c. minced fresh Italian parsley for garnish

Description

With A Cleaver, Heavy Chef"s Knife, Or Possibly Kitchen Shears, Split The Pheasant In Half, Then Cut The Thighs And Legs From The Breasts. Place The 4 Pcs Of Pheasant In A 6- To…

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