Louhans | A pheasant-based recipe by two high school girls from Louhans [+RECETTE] – The JSL

photo 1573307641 - Louhans | A pheasant-based recipe by two high school girls from Louhans [+RECETTE] - The JSL

A white pheasant game with smoked bacon, melted cabbage, mustard juice and confit shallot. This was the recipe for the 22nd Rencontres Feminières Hôtelières, which was attended by two students from Louhans Lycée Henri-Vincenot, Laura and Marion, on Friday, as part of the Dijon Gastronomic Fair on the occasion of the day "Hunting and Flavors of venison ".

Ingredients for 6 people

1 pheasant and a half.

6 slices of smoked bacon.

1 large white cabbage curly.

150 g of pork strainer.

1 spoon of mustard.

6 shallots.

4 cloves of garlic.

40 g of butter.

2 dl white wine aligoté.

Salt pepper.

Aromatic garnishes for juice

Half a onion.

3 cloves of garlic.

1 spoon of tomato paste.

Thyme, bay leaf, parsley, celery branch.

3 cl of balsamic vinegar.

2 cl of sunflower oil.

Optional: some wild mushrooms according to the picking.

Progress of the recipe

Lift the pheasant supremes, reserve the wings, the thighs and the carcass to make the juice. Prepare the cabbage, wash it, remove the leaves too green. Cut it in 6 and leave the heart to maintain the cabbage quarters. Peel the shallots in brunoise. Prepare the juice filling. Cut the onion into brunoise and make a bouquet garni. Crush the pheasant carcass. Cut the thigh in half: pestle and fat of thigh. Only thigh fat can be used. The pestle is too nervous to be consumed.

In a saucepan, vigorously color the carcasses, thighs, and wings. Add the garnish and chopped onions and the garlic in the shirt. Color again. Add a spoon of tomato paste. Deglaze with balsamic vinegar and wet to the water level. Boil and skim, cook covered for about 1 1/2 hours. Skip to Chinese and set aside.

Prepare the pheasant supremes. Place a slice of bacon under the supreme, season and surround with pork strainer. Cooking cabbage and supreme casseroles. Sweat in butter 12 half shallots and garlic cloves in shirt. Gently grasp the supreme. Remove them from the casserole. Arrange the quarters of cabbage at the bottom of the casserole and then the supremes, put the supreme on the quarters of cabbage sprinkle with white wine and season.

Cook about 20 minutes.

Finishing the juice

Reduce the juice by two-thirds, bind to the Dijon mustard then add butter.

Dress on a plate. Mince the supreme, provision on the cabbage quarter whose heart was removed after cooking. Add the candied shallots, drizzle with mustard juice and garnish with some wild mushrooms.

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