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Pheasant with pancetta and lentils
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Serves
2
4 pheasant
breasts
1 small red onion – roughly chopped
1 stick of celery – roughly chopped
1 carrot – roughly chopped
1 clove of garlic – crushed
A large pinch of thyme
A handful of puy lentils – washed in a sieve
A handful of cranberries
A handful of chopped pancetta
A handful of shelled hazelnuts
Chicken or vegetable stock
A splash of Madeira or red wine
Olive oil and butter for sautéing
A knob of cold butter
Preheat
the oven to 220°C (gas mark 7)
First
make the lentil mixture
Heat a medium saucepan and gently sauté the red onion, celery,
carrot, garlic and thyme until soft in olive oil and butter, not
allowing them to brown.
Then add the lentils, cranberries, pancetta and hazelnuts.
Stir
gently for one minute, then add enough stock to cover.
Bring to a simmer and cook until the lentils are soft – probably
around 20 minutes – adding more stock or water if it’s
running dry.
Whilst
the lentils are simmering ...
Cook
the pheasant
In
a hot frying pan (preferably one that can go in the oven) quickly
sear the pheasant breasts on both sides, season and place in the
oven for 6-7 minutes.
Mike's tip: it’s better to undercook them as, like a steak,
they can be very tough overcooked and they’re very good slightly
rare.
To
finish
Place the pan with the pheasant in it over a high heat, add a splash
of Madeira or red wine to deglaze the pan and then a knob of cold
butter – shaking the pan to disperse – to make a shiny,
slightly thickened sauce.
To
serve
Adjust the seasoning in the lentil mix and spoon some onto warm
plates.
Place the pheasant on top and spoon the sauce over and around.
This is great served with mash and dark green vegetables such as
spinach or spring greens.
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