- 1 pheasant
- 300g puy lentils (uncooked)
- 160g cubed pancetta
- 1 stick of celery, finely chopped
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 1 tsp dried thyme
- 1 tbsp sherry vinegar
- 900ml chicken stock
- A glug or two of olive oil
- A handful of spinach (optional)
1 Pre-heat the oven to 220 ̊C/Gas Mark 7.
2 Heat the olive oil in a hob- proof casserole dish and fry the pheasant until browned. Remove the pheasant and set aside.
3 Fry the onion, celery, carrot and pancetta in the pot until the onion is translucent.
4 Add the garlic and cook for a few more minutes.
5 Add the thyme and cook for one more minute, then pour in the sherry and cook until reduced.
6 Add the stock and the lentils, then place the pheasant back in the pot.
7 Put the lid on and cook for 40 minutes until the lentils have softened and absorbed most of the liquid. Check halfway to ensure it is not drying out and add more stock if you have it, or some water, if needed. If the lentils have not cooked and absorbed enough liquid after 40 minutes, take the lid off and cook for 5-10 minutes more.
8 Remove from the oven and if using spinach, stir it into the lentils so that it wilts.
9 Serve immediately.
Recipe by Wild and Game