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.


0 comments


Leave a comment

Please note: comments need to be approved before they can be published

Products

Featured product

From
Shop now

Related recipes

Pasta 'Nduja

Recept

Pasta 'Nduja

Maak kennis met onze 'Nduja', een uniek en... Read more
Fresh pulled lamb burger

Recept

Fresh pulled lamb burger

Delve into the tradition of slow cooking with our pulled... Read more
White tripe with flambéed apple compote

Recept

White tripe with flambéed apple compote

White tripe, also called white pudding or 'boudin blanc', is... Read more
close menu