Belgian Classics (10): Pheasant à la Brabançonne • Leeks and High Heels
One of my favourite game to eat but tricky to cook is pheasant. Few people don’t like it as it can have a very pronounced gamy taste, and it can be overcooked
Ingredients
- 1 pheasant, prepared by the butcher
- 6 Belgian endive
- 4 table spoons butter
- 1 teaspoon sugar
- 500 ml beef or game stock
- 1 table spoon cognac
More Like This
Belgian Classics (1):Flemish beef stew • Leeks and High Heels
leeksandhighheels.com
Belgian Classics (6) : vol-au-vent, the best chicken stew • Leeks and High Heels
leeksandhighheels.com
Belgian Classics (2): Belgian stoemp • Leeks and High Heels
leeksandhighheels.com
Belgian Classics (15): meatloaf with leeks and mustard vinaigrette • Leeks and High Heels
leeksandhighheels.com
Belgian Classics (11): Brussels sprouts with bacon • Leeks and High Heels
leeksandhighheels.com
Belgian Classics (16): Flemish style cod with breadcrumb and herb crust • Leeks and High Heels
leeksandhighheels.com
Belgian Classics (12): chicon ( Belgian endive) gratin • Leeks and High Heels
leeksandhighheels.com
Braised pheasant, cabbage, Montbeliard, sausage
bensfarmshop.co.uk