Roast pheasant with caramelised Belgian endives and apple (Fazant op z'n Brabants / Faisan a la Brabanconne) from The Taste of Belgium (page 152) by Ruth Van Waerebeek

  • celery
  • Port wine
  • Show all ingredients...

  • EYB Comments

    Can substitute brined grape leaves or bacon for grape leaves, and heavy cream for whipping cream. Can use the book's "Marie's chicken broth (Marie's kippenbouillon / Fond de volaille)" recipe.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brined grape leaves or bacon for grape leaves, and heavy cream for whipping cream. Can use the book's "Marie's chicken broth (Marie's kippenbouillon / Fond de volaille)" recipe.

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