Braised Pheasant With Prunes Lentils And Pickled Wa

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Braised Pheasant With Prunes Lentils And Pickled Walnuts Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions