If you make the stock yourself, cut the carrot, celery and onion
into brunoise. Put the vegetables in a deep frying pan with
some butter, chopped parsley and crushed garlic. Put the
chopped pheasant carcass and the pieces of meat in the
casserole and stir-fry until the meat and the carcass colour.
After a few minutes, add freshly zipped thyme, rosemary and a
bay leaf. Top up with water until everything is submerged.
Leave to simmer, covered, for half an hour.
Sieve the preparation, add cream and a large glass of Cognac
Fine Champagne and allow to reduce on a gentle heat to a
sauce thickness or thicken if necessary. Adjust the seasoning
with pepper and salt. Just before serving, stir a few lumps of
ice-cold butter through the sauce until it shines.
Fine Champagne is a cognac made from eau-de-vie from
the Grande Champagne and Petite Champagne growing
regions.
The cream sauce with Fine Champagne cognac is ideal for
use with feathered game, such as pheasant or partridge.
pheasant fine champagne
rosemary
bay leaf
full cream
Cognac fine champagne
salt and pepper
nutmeg
forest mushrooms
truffle oil
potato croquettes
Clean the forest mushrooms and fry them in some olive oil,
adding a few drops of truffle oil, crushed garlic and chopped
parsley. Season with black pepper and a pinch of salt.
Just before serving, fry the pheasant fillets in some butter on a
low heat and the potato croquettes in the fryer.
On the dinner plate: a mirror of sauce, on top of it centrally
the pre-cut pheasant fillets. Arrange the forest mushrooms as
you see fit to create a beautiful composition. Serve with the
croquettes in individual portions.
pheasant butter
olive oil
carrots
celery
onion
curly parsley
garlic
thyme
If you make the stock yourself, cut the carrot,
celery and onion into brunoise. Put the
vegetables in a deep frying pan with some
butter, chopped parsley and crushed garlic. Put
the chopped pheasant carcass and the pieces
of meat in the casserole and stir-fry until the
meat and the carcass colour. After a few
minutes, add freshly zipped thyme, rosemary
and a bay leaf. Top up with water until
everything is submerged. Leave to simmer,
covered, for half an hour.
Sieve the preparation, add cream and a large
glass of Cognac Fine Champagne and allow to
reduce on a gentle heat to a sauce thickness
or thicken if necessary. Adjust the seasoning
with pepper and salt. Just before serving, stir a
few lumps of ice-cold butter through the sauce
until it shines.
Fine Champagne is a cognac made from
eau-de-vie from the Grande Champagne and
Petite Champagne growing regions.
The cream sauce with Fine Champagne
cognac is ideal for use with feathered game,
such as pheasant or partridge.
pheasant
fine champagne
rosemary
bay leaf
full cream
Cognac fine
champagne
salt and pepper
nutmeg
forest mushrooms
truffle oil
potato croquettes
Clean the forest mushrooms and fry them in
some olive oil, adding a few drops of truffle oil,
crushed garlic and chopped parsley. Season
with black pepper and a pinch of salt.
Just before serving, fry the pheasant fillets in
some butter on a low heat and the potato
croquettes in the fryer.
On the dinner plate: a mirror of sauce, on top
of it centrally the pre-cut pheasant fillets.
Arrange the forest mushrooms as you see fit to
create a beautiful composition. Serve with the
croquettes in individual portions.
pheasant butter
olive oil
carrots
celery
onion
curly parsley
garlic
thyme
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
!
