Our great-grandmothers used this recipe to cook all kinds of game birds. If pheasant is not available, guineafowl can also be used.

2 kg pheasant, skinned

65 ml cake flour seasoned with 5 ml each salt and milled pepper

25 ml lard or butter

1 large onion, thinly sliced

170 g rindless bacon, diced

1 small cabbage, shredded

150 g small carrots

125 g fresh green peas

170 g stoned prunes, soaked overnight in water to cover

125 ml red wine

4 smoked sausages

Roll the pheasant in the seasoned flour. Melt the lard or butter in a large frying pan and brown the pheasant until golden, turning occasionally to brown all over. Remove the bird from the pan. Add the onion and bacon to the pan and sauté for 5 minutes. Mix in the cabbage, carrots and peas. Place half this mixture in the base of a large casserole or cast-iron pot. Place the pheasant and half the drained prunes on top, then cover with the remaining cabbage mixture, remaining prunes and the wine. Arrange the smoked sausages on top. Bake at 180 ºC, covered, for 2 hours, or cook in the cast-iron pot over the coals for about 2½ - 3 hours. Carve the pheasant, arrange the slices on a heated serving platter and arrange the prunes, cabbage mixture and sausages around it. Serve with Yellow Rice with Raisins.

serves 4

country : South Africa

course : poultry

source : A Taste of Tradition / Magdaleen van Wyk