Creating a festive dish for the end-of-year period doesn't have to be complicated or difficult at all. This delicious dish is simple and easy to prepare, so you can enjoy it with your 'bubble guests'.
Ingredients
Veggie dish: parsnip, carrot, turnips, sweet potato, zucchini, ... olive oil, pepper, salt, garlic, and herbs of your choice (thyme, rosemary, oregano, ...).
Pheasant: pheasant fillet, butter, pepper, salt.
Sauce: 1 onion, 2 carrots, 2 celery stalks, butter, thyme, bay leaf, pepper, salt, game stock (e.g. Lacroix), cream and cognac, pheasant carcass or a few chicken wings.
Veggie dish
Clean, peel, and cut the vegetables into small pieces according to their hardness (e.g. carrots in smaller pieces than turnips) so that the cooking time of all vegetables is approximately the same. Place all vegetables in a large baking dish, drizzle with olive oil, and season generously.
Let it cook for about an hour in an oven preheated to 180°C (occasionally stir the vegetables so they don't dry out on top).
Pheasant
Heat the butter in a pan and sear the pheasant fillet on both sides (season with pepper, salt). Only sear, do not overcook. Do this in the oven for about 15 minutes before the guests sit at the table.
Sauce
Finely chop onion, carrot, and celery, add a few pieces of the pheasant carcass or chicken wings and sauté vigorously in butter. After 5 minutes, add a splash of cognac
and flambé. Then add game stock, cream, thyme, and bay leaf and let it reduce strongly before straining. Season the sauce with plenty of pepper
and salt. Finally, add a few cold cubes of butter while stirring, keeping the heat very low.
wine tip:
Demuerte One - Spain
(90% Monastrell - 10% Cabernet Sauvignon)
thanks to Caveman Wines Mortsel.
