Pheasant on Braised Cabbage with Roasted Vegetables

In a heavy-bottomed saucepan over medium-low heat, combine cabbage, onions, sugar, jelly, cinnamon, cranberries, apples, mustard, vinegar and water. Season to taste with salt and pepper. Cover and cook 2 to 3 hours or until mixture is thickened, stirring occasionally. If too much liquid remains, uncover and boil rapidly, stirring occasionally, until the liquid is reduced.

Preheat oven to 450°F.

While cabbage is cooking, brush pheasant with melted butter and season with salt, pepper and garlic. Place birds, breast side up, in a roasting pan. Lay bacon slices over the top and bake 20 minutes, basting frequently with melted butter. Reduce temperature to 350°F. Cover and cook 50 minutes. Remove cover and roast bird for an additional 45 minutes or until golden brown and moist, basting constantly with pan juices. Remove pheasant from oven and cut into serving pieces. Serve with red cabbage and roasted vegetables.

For Roasted Vegetables:

In a large bowl, combine the squash, sweet potato, and Yukon Gold potatoes.

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

Roast for 45 to 55 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

For Wilted Spinach:

Heat oil in a large skillet over medium-high heat. Add spinach, and toss until just wilted, about 2 minutes. Season with salt and pepper to taste.

To Assemble: