Braised pheasant with red cabbage and sausages from Sophie Grigson's Meat Course by Sophie Grigson

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Notes about this recipe

  • wester on November 12, 2020

    This made a ton of cabbage, which we didn't mind at all as it was excellent. The pheasant and sausages were fine but not that special. Keep the cabbage, experiment with the meat to add. It did need more liquid than stated.

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