Herb-Roasted Pheasants with Endives and Horseradish Puree

Lean pheasant roasted with an herb butter spread under the skin is delicious all by itself, but Jean-Georges Vongerichten makes it even better by serving it with a fiery condiment of pureed fresh horseradish. He places caramelized endives on the plate too, hiding thin slices of apple between the leaves like sweet and tangy petals.

Go to recipe (1 of 25)