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

ingredients - info smoked bacon ground chicory butter onion garlic cream salt & pepper chicken stock

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