This recipe is an old Danish classic reinvented with a wild twist.

4 persons

Ingredients

• 4 pheasant breasts

• 300 ml vegetable stock

• 1 carrot, finely chopped

• 1 onion, finely chopped

• 3 bay leaves

• 50 g butter

• 2 tablespoons flour

• 400 ml milk

• 200 g white asparagus (canned or fresh)

• 12-14 tartlets (homemade or ready-made)

• 2 handfuls of fresh parsley

• Salt and freshly ground pepper

Procedure

Put the pheasant breast, vegetable stock, carrot, onion, pepper, salt and bay leaves in a pan and bring to the boil. Let it boil for about 20 minutes. The pheasant breast should be cooked through in the middle, but try not to overcook it. Set the stock of this water aside when it's done - we'll use it for the sauce later.

Next, melt butter in a pan. Slowly add the flour while continuing to stir the mixture. Add the milk, little by little, and keep stirring the pan until you end up with a smooth mixture. Simmer for 2 minutes. stirring constantly. Add salt, pepper and a little of the pheasant stock until you get the desired consistency.

Now cut the pheasant breasts into small cubes, cut the asparagus into small pieces (about 2 cm) and add them to the sauce. Heat the tartlets in the oven for a few minutes. Fill the tartlets with the sauce and sprinkle with fresh parsley, salt and pepper.

Once you've tried this recipe, I'd definitely recommend you try my recipe for Tortillas with Venison and Rabbit.