In large heavy bottom oil render bacon until crispy, add a dash of oil if lean

Season whole pheasant with salt and pepper

Add pheasant to the pot and brown on all sides

Add diced onion then apple and thyme

Add ½ cup of cranberries

Deglaze the pan with ½ cup of cider vinegar

Gently scrap the bottom of the pot with spatula to get all the brown bits

Add the 6 cups chick stock

Cut cabbage into two inch pieces and add to pot

Sprinkle with salt and pepper

Reduce the heat to low

Cover and let braise for 2 hours, until the meat if falling off the bone

Enjoy!