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Braised Pheasant With Prunes Lentils And Pickled Walnuts Recipe

by Global Cookbook

Ingredients

2 x pheasants cut into breasts and leg joints (use the remaining carcasses for stock) 1 Tbsp. seasoned flour 1 Tbsp. extra virgin olive oil 1 lrg onion finely minced 1 lrg carrot sliced 4 stalk celery minced 100 ml dry white wine or possibly dry sherry

450 ml stock 10 x pitted prunes (Pruneaux dAgen are my favourite) 75 gm green lentils 1 Tbsp. freshly minced rosemary or possibly 2 tsp dry 2 x bay leaves 1 x salt and freshly grnd black pepper 10 x pickled walnuts thickly sliced

Directions

1. Dust the pheasant pcs with the seasoned flour then brown them quickly all over in the warm oil in an ovento hobcasserole on top of the aga.
2. Remove the pheasant with a perforated spoon then add in the prepared vegetables to the pan and cook covered on the floor of the roasting ovenfor 10 min.
3. Add in the wine or possibly sherry and cook on the boiling plateuntil reduced by about half stirring and scraping up any sediment from the bottom of the pan. Return the browned pheasant to the casserole then add in sufficient stock to cover.
4. Stir in the prunes lentils rosemary bay leaves and seasonings then bring to the boil.
5. Transfer to the floor of the simmering ovenfor 1 1/2 to 2 hrs till the pheasant and lentils are just tender.
6. Season the casserole to taste after adding the pickled walnuts.
7. You could serve this casserole with some herb dumplings (qv pork goulash with parsley and caraway dumplings).
8. Serves 4

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