Mario Batali's Pheasant / Chicken with Cabbage and Chorizio-Cranberry Sauce

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At the time I made this recipe we had not been "pheasant hunting" so I made it with boneless skinless chicken breasts. It was fun different and the flavors of the cabbage, chorizo and cranberry were great. Because I am having trouble the recipe page to add it to my blog here is the link. The ingredients are listed below. My apologies about this.

http://abc.go.com/shows/the-chew/recipes/holiday-pheasant-cabbage-chorizo-cranberry-sauce-mario-batali

    • For the Pheasant:
    • 2 cups Extra Virgin Olive Oil
    • 1 teaspoon Chili Flakes
    • 5 sprigs of Thyme
    • 1 Lemon (sliced into 1/8-inch thick rounds)
    • 2 crushed Garlic cloves
    • Salt and Pepper to taste
    • 5 Pheasant Breasts (skin on)
    • Olive Oil
    • Flour (for dredging)
    • For the Cabbage:
    • 3 tablespoons Butter
    • 1 large Nappa Cabbage
    • 1/2 pound Bacon
    • 5 crushed Juniper Berries
    • 1 teaspoon Chili Flakes
    • 1/4 cup Red Wine Vinegar
    • Salt and Pepper
    • For the Chorizo Sauce: 
    • 1 Chorizo (cured; casing removed; chopped)
    • 1/2 cup fresh Cranberries
    • 2 teaspoons Sugar
    • 1 Shallot (sliced thinly)
    • 1 cup dry Red Wine
    • 2 tablespoons Creme Fraiche
    • Salt and Pepper to taste

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