Roast Pheasant with Lentils, Button Onions and Lardons - James Martin Chef

Name: Roast Pheasant with Lentils, Button Onions and Lardons - James Martin Chef
Ingredients: 4 x pheasants breast, skin on; Thyme; 2 cloves garlic; Non scented oil; Braised lentils a la Francaise; Salt & pepper; Glazed button onion; 200gr button onions; Unsalted butter; Sugar; 250gr green lentils; 1 litre water; 8 cloves of garlic, peeled; 150gr shallots, peeled; 1 onion, cut in half and spiked with cloves; 2 medium size carrots; 100gr thinly sliced lardons, blanched; 1 small bouquet garni (thyme, bay leaf, parsley stalks and celery bound with leek and tied together with string); 1 chicken stock cube; 400gr smoked bacon trimmings; Smoked bacon lardons; Butter; Chopped parsley

www.jamesmartinchef.co.uk

This brilliant Roast Pheasant with Lentils, Button Onions and Lardons recipe from Michael Caines is perfect for pheasant season.

View full recipe on www.jamesmartinchef.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.

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Ingredients

4 x pheasants breast, skin on
Thyme
2 cloves garlic
Non scented oil
Braised lentils a la Francaise
Salt & pepper
Glazed button onion
200gr button onions
Unsalted butter
Sugar
250gr green lentils
1 litre water
8 cloves of garlic, peeled
150gr shallots, peeled
1 onion, cut in half and spiked with cloves
2 medium size carrots
100gr thinly sliced lardons, blanched
1 small bouquet garni (thyme, bay leaf, parsley stalks and celery bound with leek and tied together with string)
1 chicken stock cube
400gr smoked bacon trimmings
Smoked bacon lardons
Butter
Chopped parsley