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.

Pheasant à la Brabançonne

smoked bacon ground chicory butter onion garlic
  Palm beer silver onions granulated sugar red onion blood cherry leafs shoots of beetroot
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.

cream

salt & pepper

chicken stock

pheasant fillets

game stock

julienne beetroot

A Recipe Guide For The Amateur Chef Belgian Cuisine

Pheasant

à la Brabançonne 

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.
smoked bacon ground chicory butter onion garlic
  Palm beer silver onions granulated sugar red onion blood cherry leafs shoots of beetroot

cream

salt & pepper

chicken stock

pheasant fillets

game stock

julienne beetroot

a recipe guide for the amateur chef Belgian Cuisine
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.