If you need a high-fibre, high-protein, low-fat dish, then this is the one for you. With a jointed and diced pheasant you will cook up a delicious and easy French-style recipe that is wholesome as well as being ready for the autumn and the season’s pheasant.
? one pheasant
? olive oil
? salt and pepper
Follow the instructions on the packet for cooking the lentils; I used green lentils, these take about 45 minutes to cook. Meanwhile, joint up your pheasant and dice the breast, leaving the leg on the bone. Dice also some bacon and put to one side. Finely chop your onions and garlic. Fry the pheasant in a little oil in a pan. Once browned, season and add the bacon. Stir continuously. Add your onions, plenty of thyme and the garlic, turn down the heat to simmer, and cover to cook. Check and stir often. If it is looking dry you can add a little water or even a drop of wine to keep the mixture slightly moist. Drain and serve your lentils and place your game on the top. This dish goes well with some seasoned, pan-fried chicory, caramelised with some sugar as it cooks in the pan, and a generous chunk of crusty bead.
Some lentils need to be soaked overnight; see the packet for instructions. I used dried thyme it adds a deep flavour to the dish. Use plenty of it as well as a good few garlic cloves. By keeping the dish simple, you will be amazed by how complex the flavours become. Four ounces of lentils and half a hen pheasant is sufficient for one person.