pheasant with braised chicory

Cover the pheasant with breakfast bacon and pour on some lightly melted butter. Season with pepper from the mill. Put a knob of salted butter in the abdominal cavity. Bake the pheasant for 30 to 40 minutes in an oven at 200°C. Check the cooking in time, the meat must not have dried out. Cover with aluminium foil and set aside. Braised chicory: cut chicory and onion into large pieces and caramelise in butter and sugar. Deglaze with brown veal stock. Remove the stumps from the pan. Deglaze the casserole with Cognac and Madeira. Sieve and add the liquid to the chicory. Leave to evaporate on a low heat. Separate the breast fillets of the pheasant from the carcass. Portion the meat and leave it to simmer with the chicory. On the dinner plate: a presentation of pheasant and chicory sauce, if desired, with a potato preparation of your choice.