Sear pheasants in a hot pan and set aside
Lay out four rashes of bacon slighty overlapping the next
Place one breast on the bacon and wrap neatly around then wrap the others
Season and roast in a hot oven 220ºC for 6/8 minutes depending on size
Remove from the oven and rest for a minimun of five minutes
Saute the cabbage and stir in the cream just before cooked
Slice the pheasant in to four and serve on the creamed cabbage