Lentils. To prepare the lentils, place them into a saucepan and cover with water (not the litre), bring to the boil and pass through a colander then refresh with cold water. Place the lentils back in the saucepan and add the litre of water, garlic, shallots, onion, carrots, bouquet garni, bouillon and bacon trimmings. Bring to the boil and reduce to a slow simmer, then cook out approximately 45 minutes. Once the lentils are cooked, allow to cool and then remove the garnish (onion, bacon, bouquet garni etc. but keep the braised carrot for roasting with the pheasant.
Glazed button onions. Place the onions into a pan, add water up to the level of the onions. Add a knob of butter, pinch of salt and sprig of thyme. Bring to the boil and cover with a butter paper. Cook and reduce to nothing, glace until light brown, add a splash of water to deglaze and place onto a tray.
Pheasant. Preheat the oven to 200°C / gas 6. Season the pheasant breast with salt and pepper, heat a large frying pan with some non-scented oil, place the breast skin side down and lightly colour before adding some unsalted butter, garlic clove and sprig of thyme and braised carrot. Place the breasts into the oven for 4 minutes. After this time, turn them onto the other side for a further 4. Remove from the oven and leave to rest, trim.
To finish the lentils. Strain the 400gr of lentils from their juices, in a thick bottomed pan lightly fry some smoked bacon lardons with a knob of butter, now add the lardon and bring to the boil, simmer and add a knob of butter. finally add some chopped parsley and season making sure the mix isn’t too dry.
To serve. Reheat the pheasant in the oven and warm the lentils, cut the carrots in half lengthways and place onto the plate. Spoon jus around the carrot and plate, now place the pheasant on top and button onions around.
Lentils. To prepare the lentils, place them into a saucepan and cover with water (not the litre), bring to the boil and pass through a colander then refresh with cold water. Place the lentils back in the saucepan and add the litre of water, garlic, shallots, onion, carrots, bouquet garni, bouillon and bacon trimmings. Bring to the boil and reduce to a slow simmer, then cook out approximately 45 minutes. Once the lentils are cooked, allow to cool and then remove the garnish (onion, bacon, bouquet garni etc. but keep the braised carrot for roasting with the pheasant.
Glazed button onions. Place the onions into a pan, add water up to the level of the onions. Add a knob of butter, pinch of salt and sprig of thyme. Bring to the boil and cover with a butter paper. Cook and reduce to nothing, glace until light brown, add a splash of water to deglaze and place onto a tray.
Pheasant. Preheat the oven to 200°C / gas 6. Season the pheasant breast with salt and pepper, heat a large frying pan with some non-scented oil, place the breast skin side down and lightly colour before adding some unsalted butter, garlic clove and sprig of thyme and braised carrot. Place the breasts into the oven for 4 minutes. After this time, turn them onto the other side for a further 4. Remove from the oven and leave to rest, trim.
To finish the lentils. Strain the 400gr of lentils from their juices, in a thick bottomed pan lightly fry some smoked bacon lardons with a knob of butter, now add the lardon and bring to the boil, simmer and add a knob of butter. finally add some chopped parsley and season making sure the mix isn’t too dry.
To serve. Reheat the pheasant in the oven and warm the lentils, cut the carrots in half lengthways and place onto the plate. Spoon jus around the carrot and plate, now place the pheasant on top and button onions around.
