Preheat the oven to 180'C.
Season the pheasant breast with salt and pepper.
Heat a frying pan until hot and add a splash of oil. Sear the breast on both sides and then transfer the oven. Cook in the oven for 6 - 8 minutes and then allow to rest in the frying pan.
Cut the onion in half and remove the skin.
Infuse the milk with the onion, cloves, nutmeg and mace by gently simmering the ingredients in a sauce pan.
Remove the crusts from the bread, tear the bread into small pieces and place in a bowl. Bring the milk up to the boil and then strain the milk through a sieve onto the bread pieces. Whisk together until you have a smooth sauce. Add a knob of butter and season with salt and pepper.
Slice the cabbage in half and remove the core, cut into quarters and then into thin strips.
Peel and finely dice the garlic clove. Cut the celery sticks into thin strips and then cut into very small dice. Pick the leaves from the thyme stalks.
Whilst the pheasant is roasting, heat a wide bottomed pan over a medium heat and add a knob of butter. Add the celery to the pan and cook for 2 minutes. Add the garlic, thyme and cabbage to the pan and cook for a further 2 minutes. Season with salt and pepper and add half a glass of water to the pan, put a lid on the pan and let the cabbage cook for 5 minutes.
Serve the pheasant on top of the cabbage and finish with the bread sauce and the juices from the frying pan that you cooked the pheasant in.
«Pheasant should be served pink. It is a very lean bird and will seem very dry if cooked through.»