RECEPT: Pheasant Fine Champagne

RECEPT: Pheasant Fine Champagne
Recept

WHAT(2P)
1 pheasant
1 Petit Suisse
300 g farm butter
2 shallots 
1 sprig of thyme 
2 dl wildfond
3 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 sauce in the same pan.
  • Remove the pheasant and keep it warm in the oven at 110°C with another knob of butter. Drain the fat and flambé the pan with cognac. Add the game stock and then the cream. Reduce this to the desired sauce thickness. Serve the pheasant with a generous portion of sauce.

WITH 

With this dish fits braised chicory and a fresh croquette.

Products

Pheasant cock
Less than 10 in stock
Pheasant cock
€27,00
Shop now
Brown game stock
Brown game stock
€6,50
Shop now

Related recipes

Baking tip: Stuffed Turkey

Recept

Baking tip: Stuffed Turkey

Baking tip:  Heat your oven to 220°C Season...

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...

Read more
close menu