Roast pheasant hens with Puy lentils and salsify
- Main
- medium
- 6
- 2 hours 30 minutes
PT2H30M
Crushed juniper berries give this roast pheasant hens recipe from Martin Wishart an aromatic depth, while the flavour of the tiny French Puy lentils is brightened with crispy lardons and creamy salsify.
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Ingredients
Metric
Imperial
Roast pheasant hens
- 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
Puy lentils and salsify
- 120g of puy lentils
- 4 batons of salsify, peeled
- 50g of unsmoked bacon, on the bone
- 2 sprigs of fresh thyme
- 2 garlic cloves, peeled
- 1 small onion, halved
- 600ml of chicken stock
- 30 bacon lardons
- olive oil
- salt
- pepper
Equipment
- Butcher's string
Method
1
Soak the lentils in cold water for 1 hour. Wash the sticks of salsify and cut into 3cm batons
- 120g of puy lentils
- 4 batons of salsify, peeled
2
Preheat the oven to 200˚C/gas mark 6
3
Cover each of the pheasants with 2 slices of the bacon and truss with string. Season the cavity of the birds with a pinch of salt and pepper
- 3 900g pheasant hens, plucked
- 6 slices of streaky bacon, unsmoked
- salt
- pepper
4
Heat the vegetable oil in a large roasting pan and brown the pheasant hens on all sides
- 4 tbsp of vegetable oil
5
Arrange the carrot, onion, celery, garlic and crushed juniper berries around the birds and roast in the oven for 25-30 minutes, basting frequently
- 1 carrot, peeled and chopped
- 1 onion, peeled and chopped
- 1 celery stick, chopped
- 2 garlic cloves, peeled
- 6 juniper berries, crushed
6
Meanwhile, place the presoaked lentils in a large pot with the whole bacon, thyme, peeled garlic and halved onion, then pour over the chicken stock, bring to the boil and simmer for 25-30 minutes
- 50g of unsmoked bacon, on the bone
- 2 sprigs of fresh thyme
- 2 garlic cloves, peeled
- 1 small onion, halved
- 600ml of chicken stock
7
Remove the pheasants from the oven and leave to rest for 10-15 minutes. Meanwhile, cook the salsify batons in boiling salted water for 5-10 minutes
8
Fry the bacon lardons in olive oil until golden
- 30 bacon lardons
- olive oil
10
Pour off any excess fat from the roasting tray, add the chicken stock to the vegetables and boil until reduced by half, skimming frequently
- 350ml of chicken stock
11
Strain the sauce into a small pan, discarding the vegetables, and whisk in the butter
- 50g of butter
12
Spoon some of the lentils and salsify onto each plate and place a portion of leg and breast on top. Pour over a little of the sauce and serve with seasonal vegetables of your choice
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Roast pheasant hens with Puy lentils and salsify
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