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RECEPT: Pheasant Fine Champagne

WHAT(2P)1 pheasant1 Petit Suisse300 g farm butter2 shallots 1 sprig of thyme 2 dl wildfond3 dl cream 5 cl cognac HOW Preheat the over to 200 °C. Let the pheasant color in the pan and then let it simmer for 35 minutes in a pot with a lid, on the fire or in the oven at 180 °C. Add a few shallots and a sprig of thyme. To avoid dehydration, you should regularly put oversauces with your own cooking juices and a Petit Suisse in the pheasant. When the pheasant is ready, make the...

RECEPT: Pheasant Fine Champagne

Recept

RECEPT: Pheasant Fine Champagne

WHAT(2P)1 pheasant1 Petit Suisse300 g farm butter Read more

RECEPT: Rabbit back - a delicious game classic

Recept

RECEPT: Rabbit back - a delicious game classic

WHAT (2P):50g butter20 g coarse pepper1 hareback Read more

RECEPT: Deer calf with game sauce

Recept

RECEPT: Deer calf with game sauce

WHAT(2P) 50 g butter20 g coarse pepper400 g...

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It's time for autumn...

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It's time for autumn...

With the days slowly shortening, autumn is already approaching. On... Read more
Veal sweetbreads with black garlic and a wild mushroom sauce

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Veal sweetbreads with black garlic and a wild mushroom sauce

1. Soak the veal sweetbreads overnight in salted water. Rinse... Read more
White pudding Carcasse with fregola, thyme and a tarragon cream

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White pudding Carcasse with fregola, thyme and a tarragon cream

Hendrik's recipe for giving a white pudding just that extra... Read more
Barbecue recipe: Butterflied chicken à la Dierendonck

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Barbecue recipe: Butterflied chicken à la Dierendonck

-split-item-utilities- Ingredients: 2 spring chickens 4 broiler sticks 2dl olive...

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The Menapian Pig

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The Menapian Pig

“When you love what you do 100 percent and are... Read more
The story of Rubia Gallega

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The story of Rubia Gallega

Zo’n twaalf jaar geleden introduceerde mijn Belgisch-Spaanse vriend Jean-Paul... Read more
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