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Roast Pheasant with Lentils & Button Onions

game recipe booklet


Preparation time: 10mins
Cooking time: 35mins


4 Persons

      • 4 pheasant breasts
      • Butter and olive oil
      • 200g button onions, peeled and trimmed
      • 1 clove garlic, peeled
      • Salt and freshly ground black pepper
      • 100g bacon pieces
      • Approx. 10g (1 dstsp) light brown sugar

To serve

      • 250g green lentils, no soak variety
      • 1 litre water
      • 8 cloves garlic, peeled
      • 200g smoked bacon trimmings or pieces
      • 1 onion, peeled and spiced with 2 cloves of garlic
      • 1 large carrot, peeled and cut into 4 lengthways
      • Fresh herbs – sprig of thyme, 1 bay leaf, parsley (or bouquet garni)
      • 1 chicken stock cube or fresh chicken stock
      • Salt and freshly ground black pepper
      • Parsley, freshly chopped, to garnish


      1. Put the lentils in a large pan of water together with all the lentil ingredients. Bring to the boil, cover and simmer until tender. The cooking time is about 35 minutes (check with instructions on the pack). When the lentils are cooked, drain, remove the herbs and vegetables and keep some of the stock to serve with the pheasant.
      2. 10 minutes before the lentils are ready, heat the butter and oil in large pan and fry the pheasant breasts for about 3 -4 minutes on each side. Remove from the pan and keep hot.
      3. If necessary use more oil, add the garlic, onions and bacon pieces and sauté until cooked. Add some of the stock to the pan and heat thoroughly.
      4. Slice the pheasant breasts and put on the serving plate with some of the onions, garlic and a little juice. Serve with the lentils sprinkled well with parsley.

For speed use canned lentils. For extra flavour sauté a little chopped onion, garlic and bacon pieces, add the lentils and heat thoroughly before serving.

Source: http://www.durhamvenisonandgame.co.uk/recipes/