Roast Pheasant Hens Recipe - Great British Chefs

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

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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

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Method

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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

Preheat the oven to 200˚C/gas mark 6

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

Heat the vegetable oil in a large roasting pan and brown the pheasant hens on all sides

4 tbsp of vegetable oil

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

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

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

salt

Fry the bacon lardons in olive oil until golden

30 bacon lardons
olive oil

Drain the salsify and sauté until golden brown in a little oil along with the lardons, then drain on some paper towels and stir into the cooked lentils and seasoning

salt
pepper

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

Strain the sauce into a small pan, discarding the vegetables, and whisk in the butter

50g of butter

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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