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.
ingredients - info
pheasant butter
olive oil
carrots
celery
onion
curly parsley
garlic
thyme
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.