You are here
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