Save to your scrapbook

    Cold Pheasant with Mustard-Dressed Chicory

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Cold Pheasant with Mustard-Dressed Chicory

    • Preparation time: 20 minutes, plus cooking (allow 22 minutes per 500g of pheasant plus an extra 10 minutes) and cooling pheasant
    • Total time: 1 hour 24 minutes 60 minutes 25 minutes

    Serves: 4


    • 1 oven-ready pheasant
    • 3 tbsp lemon juice
    • 8 tbsp olive oil
    • Salt and freshly ground pepper
    • 5 tbsp mayonnaise
    • 2 tsp wholegrain Dijon mustard
    • 2 small bunches chives, sliced
    • 400g chicory, trimmed
    • 2 ripe Concorde pears


    1. Preheat the oven to 220°C, gas mark 7. Weigh the pheasant and wipe it inside and out with a damp cloth. Rub with 1 tbsp lemon juice and 2 tbsp olive oil (if the pheasant comes with bacon, leave this in place). Lightly season. Roast in the centre of the oven for 10 minutes, then reduce the heat to 200°C, gas mark 6, baste, and roast for 22 minutes per 500g of pheasant plus an extra 10 minutes. Pierce the meat in the thickest part of the thigh. If the juices run clear, the pheasant is cooked. Leave to cool.
    2. Pull away all the pheasant meat, discarding any skin, sinews or fat. Cut into 2cm chunks. Place in a bowl and mix in the mayonnaise, 1 tsp mustard and half the chives. Set aside. Whisk together 1 tsp mustard, 2 tbsp lemon juice and 6 tbsp olive oil. Season and set aside. Separate the chicory leaves. Put in a bowl with the remaining chives. Quarter, core and slice the pears. Add to the chicory, along with the lemon dressing. Adjust the seasoning. Divide between 4 plates, top with the pheasant and serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars