Preheat the oven to 190'C.
For the cabbage:
Slice the cabbage in half and remove the core, cut into quarters and then into thin strips.
Put the cabbage into a roasting tin and add the sultanas, chicken stock, red wine vinegar and dark brown sugar. Peel the oranges, juice them and add to the cabbage. Then season with a little pepper and bake in the oven for 30 minutes.
For the bread sauce:
Remove the crusts from the bread, tear the bread into small pieces and place into a pan along with the mace, nutmeg, fine salt, a little pepper and milk. Bring to a boil, reduce the heat and cook for 5 minutes stirring until you have a smooth, paste-like consistency.
For the pheasant:
Heat a frying pan over a medium heat. Season the breasts with a little olive oil, salt and pepper. Then add to the pan and cook skin side down for 4 minutes or until the skin is golden and crispy. Turn over and cook for a further 4 minutes, allow to rest before carving.
«Add some bacon, mushroom and shallots to the pan while cooking the pheasant for a more hearty dish.»