2004 Domaine de L'Amandine Séguret, Salento, France, Côtes du Rhône Villages Séguret

Pheasant ‘à la Brabançonne’

Preparation time: 20 minutes

Cooking time: 45 minutes

Ingredients (for 6 persons):

• 2 pheasants
• 100 g of butter
• 1.5 dl chicken stock
• 12 Belgian endives
• 2 dl water
• 3 tablespoons brown sugar
• Salt and pepper

Preparation:

1. Salt and pepper generously the pheasants inside and outside.
   Preheat your oven to 180°C.
   
   
2. Place the pheasants in a casserole with 75 g of butter and bake for about 45 minutes until they are nicely browned. During cooking, baste regularly with the cooking juices.
   
   
3. Meanwhile, wash the endives and remove a small cone of the foot to reduce the bitterness. Put the endives to cook in a pan with water to 1/3 of their height (salt and pepper). Cover and cook 30 to 40 minutes. Then remove the lid and let the water evaporate. Add 25 g of butter and sprinkle with 3 tablespoons of brown sugar. Gently turn the endives so they caramelize.
   
   
4. Remove the pheasants from the pan and cut into pieces.
   
   
5. Deglaze the pan juices with the chicken stock and let reduce it for a while (if necessary add a little bit of cream to bind).
   
   
6. Place the pheasants and endives on a serving dish, the sauce on the side, and serve with mashed potatoes or mashed celeriac.
   
   

We recommend you to serve this dish with a glass of Côtes du Rhône Villages Séguret Domaine de l'Amandine.

Enjoy!

For nearly a century, four generations of winemakers successed from father to son, to transmit the know-how and control about winemaking, which guarantees that the Domaine de l'Amandine located at Séguret produces consistent quality.

For over forty years the family Verdeau operates and manages the Domaine de l’Amadine. Joined in 1986 by the first son Eric and later by the younger Christian. To complete the team, son in law Alex Sutter joined in 1994.

Since 1973, the Domaine de l'Amandine produces AOC Côtes du Rhône, Côtes du Rhône Villages Séguret and Vins de Pays de Vaucluse "Principauté d’Orange."

Bottled sales began in 1986 which was very successfull from the start, proven by the many awards which have been obtained.

Now present in ten countries around the world, the reputation of the Domaine de l’ Amandine lifts it at the producer level, making authentic and remarkable wine of the southern Côtes du Rhône.

Traditional vinification, temperature control, pumping over (remontage) and regular punching down (pigeage), maceration of 10-20 days. Clay-sand-lime soil.