Pheasant with a Hoegaarden beer sauce with red onions and cauliflower for 2 people, recipe
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. Ingredients 400g pheasant fillet butter Hoegaarden blond potatoes 1 cauliflower honey salt and pepper red onion 1 tablespoon flour extra seasoning to taste Preparation 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 c...