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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...
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RECEPT: Rabbit back - a delicious game classic
WHAT (2P):50g butter20 g coarse pepper1 hareback
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White pudding Carcasse with fregola, thyme and a tarragon cream
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Barbecue recipe: Butterflied chicken à la Dierendonck
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