FDT: Fazant op Brabantse wijze

Tonight I again want to present a traditional Flemish dish: pheasant in the manner of Brabant (a province in Flanders, main cities are Brussel and Leuven). It’s the right season for this, as the hunt is open.

What do you need for 4 people?

 

Plusminus one kilogram of pheasant (legs or breast, up to your choice)

12 pieces of chicory (3 per person)

3 deciliter of poultry broth

150 gram of butter

Nutmeg

Pepper and salt

How to prepare the dish

Melt 75gram of butter in a big pan. Add the pieces of pheasant, spiced with salt and pepper, and let it cook for a short time. Then take the pan from the fire and put it into a pre-heated oven (180° Celsius) for another 45 minutes. Dampen the meat regularly with the sauce from baking.

While your pheasant is getting ready, you prepare the chicory. Wash the pieces, cut out the hard part and blanch them. Then fry them in a pan with 25gram of butter. Add nutmeg, salt and pepper.
When the pheasant is ready, cut it in smaller parts and keep it warm.

Pour warm poultry broth in the pot and finish the sauce with the rest of the butter.

You can serve the pheasant and the chicory together with a puree of potatoes or celeriac and it tastes great with a Bordeaux wine.

Tip: If you don’t like pheasant, you can replace it by ordinary chicken or, better still, by guinea-fowl.