Preparation time: 30 minutes
Cooking time: 1 hour
• 1 cock pheasant
• 6 heads Belgian chicory
• 150ml chicken stock made from stock powder or stock cube
• ground nutmeg
• 80g butter
• salt & pepper
Pre-heat the oven to 180ºC.
Melt half the butter in a large casserole. Add the pheasant, season and then pot-roast in the oven for 50 mins, basting frequently.
Clean the chicory and blanch in boiling water, then add them whole to the pheasant in its pot for the last 15 minutes’ cooking time, adding seasoning and ground nutmeg to taste.
Remove the casserole from the oven, remove the pheasant and the chicory and keep them warm. Deglaze the pan juices with the chicken stock and then whisk the remaining butter into the sauce.
Serve the pheasant surrounded by the chicory on a plate with the sauce served separately, accompanied by boiled new potatoes in their skins.