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Pheasant and lentils

This has nothing to do with shooting game with large shot. The lentils I came across were about the same size as BB shot, so this gave me the idea to combine them with a cartridge-shaped pheasant roll.

BB Pheasant: ingredients (serves 2)

. small onion . garlic . olive oil . butter . skinned pheasant breasts . salt & pepper . fresh tarragon leaves . lentils . Dijon mustard . cream


1. Finely dice the onion and garlic and fry in olive oil and butter until they start to brown. Remove to a plate to cool.

2. Take two sheets of cling fi lm and place the pheasant breast between them. Using a rolling pin, tap the game to make it as thin as possible. Remove the top sheet of cling film, season the meat with salt and pepper and sprinkle with 20 or so fresh tarragon leaves. Leave the game on the cling film and repeat as necessary, covering the next breast with a fresh sheet of film.

3. On a medium heat, warm the frying pan and add another dash of olive oil and butter. Take the pheasant and gently tease it away from the cling film by rolling it up. Place it seam-side down in the frying pan and cook for five minutes, gently rolling the game over until all sides are cooked (20 or so minutes).

4. Meanwhile, cook the lentils according to the instructions on the packet (20-30 minutes) and drain well. Remove the pheasant to a serving plate and allow to rest for at least five minutes; then cut in half (see picture). Mix the onion and drained lentils and fry gently. Add two heaped teaspoonfuls of Dijon mustard, and as it starts to bubble, stir in a dash of single cream. Serve immediately with the pheasant and garnish with tarragon.


Don?t fiddle with the pheasant: place it in the pan and let it brown and seal. Cut it into smaller pieces if needed. For the lentils, check the packet for instructions; some need to be soaked overnight.