Pheasant with Chicory

Name: Pheasant with Chicory
Yield: Serves 4
Ingredients: a sprig of dried provençal thyme or ½ teaspoon of dried thyme; salt and freshly ground black pepper; salt and freshly ground black pepper; ½ carrot, cut into tiny dice; ½ onion, chopped fine; 1 clove garlic, unpeeled; a sprig of dried provençal thyme or ½ teaspoon of dried thyme; juice of half a lemon; unsalted butter; 1 teaspoon sugar; 1 tablespoon oil; 1 pheasant, including neck, wing tips and feet; 8 heads of chicory (witloof), trimmed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

1 pheasant, including neck, wing tips and feet
8 heads of chicory (witloof), trimmed
juice of half a

Main course
Gluten-free

Method

Place chicory in one layer in a saucepan. Sprinkle with salt, the lemon juice and half cover with water. Cover with a round of greaseproof paper pressed over the chicory. Simmer for about 20 minutes, turning the chicory half way through the cooking time. Drain the chicory and squeeze out the extra moisture. Return them to the pan with a knob of butter, salt and pepper and the sugar. Stir over b