Braised Pheasant With Prunes Lentils And Pickled Walnuts Recipe Recipe

Name: Braised Pheasant With Prunes Lentils And Pickled Walnuts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
4
Return the browned pheasant to the casserole then add in sufficient stock to cover.
5
Stir in the prunes lentils rosemary bay leaves and seasonings then bring to the boil.
6
Transfer to the floor of the simmering ovenfor 1 1/2 to 2 hrs till the pheasant and lentils are just tender.
7
Season the casserole to taste after adding the pickled walnuts.
8
You could serve this casserole with some herb dumplings (qv pork goulash with parsley and caraway dumplings).

3912

kcal

Calories

166

Fat

424

Carbs

210

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Braised Pheasant With Prunes Lentils And Pickled Walnuts Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Pheasant With Prunes Lentils And Pickled Walnuts Recipe

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