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 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!
