Picture of Rachel B

I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

sample image

Most Popular Recipes

Search our recipes


Recipes for Game


My Favorites
Add recipe
Search Recipes

Latest Recipes

Try our new recipe

Venison Stir Fry

Try this recipe


Venison Stir Fry

Recipes arrow Pheasantarrow Roast Pheasant with lentils & button onions
 Add to Favorites
 My Favorites
 Email this recipe
 Print this recipe
Roast Pheasant with lentils & button onions
recipe image
Created by admin, Monday, 29 November 1999
Description
As quick as many recipes using chicken breast and a delicious alternative, full of flavour which is very healthy eating.

Ingredients
At a glance
Pheasant
Methods/steps

Ingredients

4 pheasant breasts

butter and olive oil

200g button onions, peeled and trimmed

thyme

1 clove garlic, peeled

salt and freshly ground black pepper

100g bacon pieces

Approx. 10g (1 dstspn) light brown sugar

Lentils:

250g green lentils, no soak variety

1 ltr water

8 cloves garlic, peeled

200g smoked bacon trimmings or pieces

1 onion, peeled and spiced with 2 cloves

1 large carrot, peeled and cut into 4 lengthways

fresh herbs – sprig 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

Notes
Roast Pheasant with lentils & button onions

Preparation Time: 0 Hours & 10 Mins

Cooking Time: 0 Hours & 35 Mins

Starting with the lentils, put them 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, remove the herbs and vegetables and keep some of the stock to serve with the pheasant.

10 minutes before the lentils are ready, heat the butter and oil in large frypan and fry the pheasant breasts for about 3 – 4 minutes on each side. Remove from the pan and keep hot.

Add the garlic, onions and bacon pieces to the juices in the frypan, add more oil if necessary and sauté until cooked. Add some of the stock to the pan and heat thoroughly.

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.

Tip: for speed use canned lentils instead of the dried variety. For extra flavour sauté a little chopped onion, garlic and bacon pieces, add the lentils and heat thoroughly before serving.

Serving Suggestion

Serve with the lentils sprinkled well with parsley.

Reviews
Rate this recipe
 

Recipe of the Day

recipe of the day
Venison Salad
Created by admin
{mosimage}