Pheasant with Barbãr Bok
Ingredients For 4 people
- 4 pheasant breasts
- 12 Brussels sprouts
- 100 g of farm butter
- 2 dl of cooking cream
- 1 slice of ginger bread
- 2 large potatoes
- 100 g of smoked lardons
- 3 dl of veal stock
- 2 dl of Barbãr Bok
- Salt and pepper, nutmeg
Preparation 40 min.
Cook the Brussels sprouts in boiling salted water, plunge them in cold water so they keep their color. Set aside Peel and cook the potatoes, then mash them with butter and cream, and add a touch of nutmeg. Cook the bacon in butter and add Brussels sprouts. Add salt and pepper, and a touch of nutmeg. Keep warm. Reduce the veal stock with the slice of gingerbread, then add the Barbãr Bok and reduce again. Add salt and pepper to the pheasant breasts and cook them in butter on high heat on one side, then on low heat on the other side. On warm plates, place the mashed potatoes and Brussels sprouts first, then place the pheasant breasts and pour the Barbãr Bok sauce over them. "Recipe developed by Alain Boschman" "Le Grand-Ryeu"