For ➍4 pheasant fillets, skinless
4-6 endives, finely cut
2-4 tbs fond
cream
savoy or turnips mash
Brown the fillets in a well heated pan. Lower the heat and cook the fillets for 5 more m.
Meanwhile sautée the endives in a little butter in another pan on medium heat. After 5 m, add the fillets and the fond. Cover and cook for 5 more m. Add the cream and thicken the sauce for a few m.
Put the fillet on a plate with some sauce.
Serve with a mash of savoy or turnips.
Meanwhile sautée the endives in a little butter in another pan on medium heat. After 5 m, add the fillets and the fond. Cover and cook for 5 more m. Add the cream and thicken the sauce for a few m.
Put the fillet on a plate with some sauce.
Serve with a mash of savoy or turnips.
This a simple and quick version of a tradtional Brabant recipe. Read the similar elaborated recipe with guinea fowl.
Read the braising endives without water tip.
Read the cooking endives @ microwave tip.
