Season and sear the pheasant breast then set aside. Place the vegetables into a thick-bottomed casserole dish. Place the pheasant breasts and thyme on top of the vegetables. Pour over the game stock. Place on the lid and cook for two hours in a pre-heated oven at 160ºC. Remove from the oven and allow to rest before serving. Serve the pheasant breasts with a little sauteed black cabbage.