Pheasant Breasts with Sweet Potato and Orange Baked Chicory Recipe

By TogAdmin Published: April 9, 2013

  • Yield: 2 Servings

Ingredients

Instructions

  1. Marinade your pheasant in the oil, 3 tbsp orange juice, 3 tbsp dessert wine and a sprig of thyme and sage for 24 hours. Prepare the sweet potato by studding with an apple corer randomly and placing a slice of garlic and a little herbs stuffed into the hole and replace the ‘cut out’ into the hole, then bake just like a baked potato on sea salt.
  2. Wash the chicory and place one layer in a saucepan and cover with orange juice and dessert wine, season and add butter. Cover the surface with greaseproof paper and bring to the boil for 20 minutes.
  3. When ready to serve, remove the pheasant from the marinade, season and pan fry.
  4. Once cooked rest and de-glaze the pan with hot orange mixture from the chicory.
  5. Reduce and swirl a little butter into the sauce. Serve with the chicory and sweet potato.
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