Pheasant with mirabelles for 2 persons

Because many people don't know what mirabelles are, a little explanation: Mirabelle are yellow plums that you can find during the holidays in a jar or canned in syrup water. They have a less pronounced flavor than regular plums but they have a good taste.

Ingredients
1 jar or tin with mirabelle
2 pheasants fillet (a total of 400 or 500 gr)
3 potatoes
1 red onion (red onion give more color to the dish but it can also be made with an ordinary onion)
butter
seasoning salt

Preparation
Peel the potatoes and cut them into small pieces of about 1 to 2 cm. Let them cook in hot water.
Put a large pan on the stove and put a big lump of butter in. Melt the butter.
Meanwhile, cut the red onion into fine pieces. When the butter has melted, add the pieces of red onion and let them simmer on a low heat until they are shiny and soft.
Take about 14 mirabelles from the jar and place it in the pan. If there are kernels present in the Mirabelle, you can remove them while we eat.
Cut the pheasant fillet into small pieces and fry them in the pan on a low heat.
When the potatoes are almost tender you can put the pieces in the pan to fry.
Herb the dish to a personal taste.
Turn the pheasant pieces and the potatoes on a regular base until everything gets quite a scab.

So this was a simple wild dish, once again.

Tasty!

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 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!