Fry the bacon crispy in a hot pan without butter.
Belgian endives puree: keep a few leaves aside and make a
puree with the rest of the chicory by cutting the stalks into
strips and fry them in a pan in butter with chopped onions and
crushed garlic. Put the hand blender in the pan and blend to
puree with a spoonful of cream, salt and pepper and a chicken
stock cube.
Pheasant: fry the pheasant fillets until golden brown on all
sides in foaming butter in a frying pan where you can put a lid
on. Let simmer on a low heat. Cover and let rest.
pheasant à la Brabançonne
Sauce Brabançonne: deglace the casserole with game stock.
Strain, add cream and a bottle of Belgian Palm beer. Season
the sauce and let boil down. Thicken the sauce if necessary.
Fried onions: bake the fresh peeled little silver onions in
butter, sprinkle in the end with a little sugar and let caramelize
shortly. Deep-fried onion rings: fry some red onion rings.
On the dinner plate: divide three pieces of sliced filet. Pour
the sauce with a spoon on top of it. Garnish now at your
inspiration with the other ingredients: raw endive leaves a
spoonful of chicory puree, beetroot julienne, fried red onions,
fried silver onions, crispy bacon. Garnish with blood cherry
leaves and beetroot shoots. Serve with potato croquettes.
pheasant fillets
game stock
julienne beetroot
Palm beer
silver onions
granulated sugar
red onions
blood cherry leafs
shoots of beetroot
smoked bacon
ground chicory
butter
onion
garlic
cream
salt & pepper
chicken stock
Fry the bacon crispy in a hot pan without
butter.
Belgian endives puree: keep a few leaves
aside and make a puree with the rest of the
chicory by cutting the stalks into strips and fry
them in a pan in butter with chopped onions
and crushed garlic. Put the hand blender in the
pan and blend to puree with a spoonful of
cream, salt and pepper and a chicken stock
cube.
Pheasant: fry the pheasant fillets until golden
brown on all sides in foaming butter in a frying
pan where you can put a lid on. Let simmer on
a low heat. Cover and let rest.
Sauce Brabançonne: deglace the casserole
with game stock. Strain, add cream and a
bottle of Belgian Palm beer. Season the sauce
and let boil down. Thicken the sauce if
necessary.
Fried onions: bake the fresh peeled little silver
onions in butter, sprinkle in the end with a little
sugar and let caramelize shortly. Deep-fried
onion rings: fry some red onion rings.
On the dinner plate: divide three pieces of
sliced filet. Pour the sauce with a spoon on top
of it. Garnish now at your inspiration with the
other ingredients: raw endive leaves a spoonful
of chicory puree, beetroot julienne, fried red
onions, fried silver onions, crispy bacon.
Garnish with blood cherry leaves and beetroot
shoots. Serve with potato croquettes.
pheasant
à la Brabançonne
pheasant fillets
game stock
julienne beetroot
Palm beer
silver onions
granulated sugar
red onions
blood cherry leafs
shoots of beetroot
smoked bacon
ground chicory
butter
onion
garlic
cream
salt & pepper
chicken stock
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
