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Brabant-style pheasant

Celeriac purée


Total: 40 min


10 min


30 min


2 servings
  • 200 g Pheasant fillet
  • 2 Endive
  • 250 g frozen celery puree
  • 1 teaspoon chicken bouillon powder
  • 15 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Heat the oil in the pressure cooker and stir-fry the pheasant on all sides.
  • Add salt, pepper, 150 ml of water and the chicken bouillon, and close the pressure cooker.
  • Cook for 20 minutes after the whistle.
  • In the meantime, rinse and dry the endives and cut off the bottoms.
  • Make the celeriac purée as indicated on the package.
  • Add a tablespoon of cooking juice and mix.
  • When the pheasant is cooked, open the pressure cooker and add the endives.
  • Close and cook for 8 minutes after the first whistle.
  • Serve the Brabant style pheasant along with celeriac purée.

Recipe tips

  • A slip-up? Make your next meal or the next day’s meals lighter. Also, consider exercising to burn extra calories.