Pheasant with chicory and cranberries

Something different and healthy as game birds usually have less fat than poultry raised in a farm.

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.