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Pheasant Suprême and its Onion Chutney with Orange


  • 2 pheasant supreme
  • 4 chicory
  • 1 kg of potatoes
  • 1 tablespoon onion confit orange Didden
  • A cube of brown background
  • 1 tablespoon honey
  • Dandelions and grass winter


Cut the chicory julienne then stew over low heat with butter.

Stain the supreme skin side first pheasant and cook for 7-8 minutes over low heat.

Cut the potatoes into new bridge apples (large fries 2 cm wide), poach 3 minutes at 160 ° C and then 3 minutes at 180 ° C.

Once chicory have stewed, add candied

For the sauce: Boil 20cl of water, add the stock cube and a little thyme and honey

Enjoy your meal!