Servings: 4
Ingredients
Parsnip puree
Seasonal vegetables
- 150 g chanterelle (or cockscomb, girolle or yolk mushroom)
- 200 g sprouts
- 50 g bacon bits
Portsauce
- 1 clove of garlic
- 1 sprig rosemary
- 2 sprigs of thyme
- 250 ml game fond
- 200 ml porto
Instructions
Portsauce
- Reduce game stock along with a crushed clove of garlic, the thyme and rosemary.
- Add the port and continue to reduce to desired thickness or flavor.
- Strain the sauce.
Pastiniak puree
- Peel the potatoes and parsnips.
- Cook together until tender.
- Drain and let dry out on the stove for a while to evaporate as much liquid as possible.
- Add a dash of (warm) milk.
- Use a pestle to make puree.
- Season with salt, pepper and nutmeg.
Pheasant Breast Fillet
- Season the fillets with salt and pepper
- Fry for 2 minutes along each side until crispy, then continue cooking over low heat until tender.
Seasonal vegetables
- Rinse the chanterelles well without leaving them in the water. Clean the Brussels sprouts, removing the outer leaves.
- Melt a knob of butter. Briefly fry the chanterelles over medium-high heat shortly before serving, season with salt and pepper.
- Cook the Brussels sprouts until tender, then briefly fry the bacon over high heat and add the cooked Brussels sprouts.
Serve
- Using a ring, make a circle of the parsnip puree in the center of the plate.
- Top with cantherelles and sprouts with bacon.
- Cut the fillet into pieces and place at the front of the plate.
- Make a circle of sauce all around.
- Tasty!
