Pheasant with chicory and cranberries
Something different and healthy as game birds usually have less fat than poultry raised in a farm.
Ingredients
Instructions
Sauce
Chop 1 chicory and cook in a little butter. Mix the flour with 1 Tbs butter and add to the pan. Incorporate now the broth and simmer for 5 minutes.
Meat
Heat more butter in a pan and brown the pheasant meat. Season with salt and pepper and cook until done. Slice the breast and distribute the meat among 4 plates. Keep warm.
On the Side
Heat the cranberries with the sugar.
Cook the pasta as per instructions and drain.
Separate the external leaves from the rest of the chicory and cook those leaves whole in a little butter, adding a little liquid if necessary, until tender. Apart, chop finely the chicory hearts and cook also in butter.
Make parecels by stuffing the whole leaves with chopped cooked chicory.
Serving
Drizzle some sauce over the meat. Place som cranberries in the middle and mounds of different color tagliatelle on each side. Finish with one parcel of cooked chicory.
Notes
If you will presed for time, prepare the pasta or chicory parcels in advance, and re-heat them later in the oven or microwave.
Source
Food in the World