Pheasant fillet dries out easily, but with sous vide it is a piece of cake to prepare it tender and juicy every time. The idea for the sauce comes from restaurant Le Due Lanterne in Nizza Monferrato, Italy. There the … Continue reading Pheasant Fillet Sous Vide with a Mushroom Marsala Cream Sauce
Last September on vacation in Italy, I enjoyed fresh pasta with a pheasant sugo at one of my favorite restaurants in Italy, Danêl Ai Cacciatori in Friuli. This was a pasta sauce without tomato, or not really a sauce actually, … Continue reading Fresh Pasta with Pheasant Sugo (Tagliatelle al Sugo di Fagiano)
Twice a year I organize themed wine pairing dinners (click here to read more about them). This fall’s theme was Wild Game and Wine. The same menu was repeated on three Saturdays for three different groups of friends, and on … Continue reading Pairing Wild Game and Wine
Pheasant is a tricky bird to prepare, because it very easily becomes tough and dry. Sous-vide comes to the rescue, because only perfect temperature control can assure you to get it tender without drying it out. If you’ve read my … Continue reading Pheasant Sous-Vide (Breast, Leg Confit And Its Own Jus)
One of the questions I get asked most is where I find the time to cook. Although I do spend a lot of time cooking (and shopping for ingredients), I also make a lot of very quick dishes. This delicious … Continue reading Pistachio-Crusted Guinea Fowl
Some people do not like it when you can see that the meat or fish you are eating came from an animal or fish. Well, until science comes up with a better solution it always does! Just looking at a clean, preferably square, piece of meat won’t change that. On the contrary, I like to use the full animal and make the most of it. The bones etc. carry a lot of flavor that should not be wasted. For a dinner party I bought a pheasant and used all of it. First I cut off the breast fillets and the … Continue reading Pheasant: stock, smoked breast, leg ravioli
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