Roast Pheasant Hens Recipe - Great British Chefs

Ingredients

• 3 900g pheasant hens, plucked
• 6 slices of streaky bacon, unsmoked
• 1 carrot, peeled and chopped
• 1 onion, peeled and chopped
• 1 celery stick, chopped
• 2 garlic cloves, peeled
• 6 juniper berries, crushed
• 350ml of chicken stock
• 50g of butter
• 4 tbsp of vegetable oil
• salt
• pepper
• 120g of puy lentils
• 4 batons of salsify, peeled
• 50g of unsmoked bacon, on the bone
• 2 sprigs of fresh thyme
• 1 small onion, halved
• 600ml of chicken stock
• 30 bacon lardons
• olive oil