Stuffed Cabbage with Pheasant

For 1 cabbage. In a skillet, fry the pheasant until golden brown. Flambe the wine. Cut the leak, two turnips and two carrots in slices. Chop the shallot and the garlic. Sweat in a little oil, add the wine and the chicken stock. Add salt and pepper to taste, add the phasant and let simmer for an hour. Carefully remove the cabbage leaves and remove the hard centre. Blanch for two minutes, dry them with absorbent paper and set aside. Cut the remaining carrots and turnip in small dices, blanch for five minutes in salted water (15g of salt per litre of water). Finely chop a fistful of parsley (preferably Italian) and one fistful of chervil. Set aside. Peel and seed the tomatoes and cut them in small dices. Set aside. Cut the cepes in dices and briefly saute them. Set aside. With butter and flour, make a light roux. Once the pheasant is cooked, separate the flesh and chop coarsely. Mix flesh, vegetables, cepes and herbs. Correct seasoning. Pass sauce through strainer and reduce to a fourth of its original volume. Correct seasoning. On a clean, purfume-free kitchen towel, put the cabbage leaves on a diameter of 40 cm. In the centre, put a fistful of the stuffing, cover with cabbage leaves. Alternate layers of stuffing and cabbage and close with the first leaves, trying to give the thing as spherical a form as possible. Fold the towel and bind with strings. Cook in a pressure cooker for 15 minutes. Warm up the sauce, bind it with the roux. Serve hot.