Autumn is the ideal time to eat wild. Pheasant can be bought in the butcher or the better supermarket. The texture of the meat is very similar to that of chicken but the taste of pheasant is unique.
400g pheasant fillet
salt and pepper
1 tablespoon flour
extra seasoning to taste
Peel the potatoes and bring it in a pot of water to boil.
Take your cauliflower and remove all green leaves, remove the white heart and let the cauliflower cook in a pot of water.
Cut the red onion into small pieces.
Put some butter in a large saucepan.
Fry the finely chopped onions in the pan with melted butter until they are soft and shiny.
Put the pan on low heat.
Take the meat of the pheasant and cut into small cubes of about 2 to 4 cm.
Let the meat of the pheasant simmer in the pan on a low heat condition.
Open a bottle of Hoegaarden blond and pour the half (12 cl) over the meat in the pan.
Let the meat simmer in this blonde beer.
Add salt and pepper and any other spices.
Add a spoon of honey to the sauce and stir while it melts.
Get a small bowl and take about 7 tablespoons hot sauce from the pan to do this bowl. Add the flour in the bowl while, stirring.
After the flower is completely dissolved in the bowl you can make a pit in the sauce of beer and unions and lay the meat on the edges of the pan and add the dissolved flower tot the sauce while stirring. Keep stirring and distribute the meat back over the pan. Keep stirring until you have a nice smooth sauce. If the sauce is not thick enough you can add some more dissolved flour.
Pour the cauliflower and potatoes.
Add the cauliflower to the pan, preferably in small pieces.
Let everything simmer.
Take a large spoon to fill your plate with delicious pheasant in beer sauce with onions and cauliflower.
Enjoy your meal!