Season the pheasant fillets and fry them in the pan. Put them thereafter 20 minuten at 185°C in the oven. Keep covered.  Degrease and deglaze the casserole with wild stock and Belgian Trappist beer. Strain and leave to reduce until sauce  thickness. Pour the sauce into two saucepans. Add in the first one cream and redcurrant jelly, add to the other green  peppers in juice. Reduce and bind the sauces if necessary.

Pheasant with Belgian Trappist beer

pheasant fillets

savoy cabbage into strips

Belgian endives

Chimay or other Trappist 

game stock

 -

cream

redcurrant jelly

bacon strips

nutmeg

thyme

fried potato cubes pears in red wine game stock green peppercorns in gravy patato croquettes laurel
Cut the chicory leaves separately and fry in butter. Blanch the savoy cabbage. Fry the bacon crispy and let savoy cabbage briefly fry with it. On the dinner plate: a pheasant fillet  cut into fan shape. Pour a spoonful of the first sauce on the left, and the other on the right, without mixing them. Lay  also on the one hand a heap of chicory and on the other the cabbage with bacon. Serve with potato croquettes.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Pheasant with

Belgian

Trappist beer 

Season the pheasant fillets and fry them in the pan. Put them thereafter 20 minuten at 185°C in the oven. Keep covered.  Degrease and deglaze the casserole with wild stock and Belgian Trappist beer. Strain and leave to reduce until sauce  thickness. Pour the sauce into two saucepans. Add in the first one cream and redcurrant jelly, add to the other green  peppers in juice. Reduce and bind the sauces if necessary.

pheasant fillets

savoy cabbage into strips

Belgian endives

Chimay or other Trappist 

game stock

 -

cream

redcurrant jelly

bacon strips

nutmeg

thyme

fried potato cubes pears in red wine game stock green peppercorns in gravy patato croquettes laurel
Cut the chicory leaves separately and fry in butter. Blanch the savoy cabbage. Fry the bacon crispy and let savoy cabbage briefly fry with it. On the dinner plate: a pheasant fillet  cut into fan shape. Pour a spoonful of the first sauce on the left, and the other on the right, without mixing them. Lay  also on the one hand a heap of chicory and on the other the cabbage with bacon. Serve with potato croquettes.
a recipe guide for the amateur chef Belgian Cuisine