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Serves 4.
Ingredients
• Brace pheasants remove the breast and legs carefully removing all the leg tendons & remove the leg bones. Keep hold of the carcass and leg bones
•1 large onion - roughly chopped
•3 carrots - roughly diced (washed but skin left on)
•2 pints of your favourite ale
•4 beef stock cubes
•1 handful green lentils pre-cook for 3 mins and refresh with cold water (this removes the dark green colour)
• Butter
• oil
•6 bay leaves
•125 grams plain flour
•1 tbsp baking powder
• a little Salt
•60 grams suet
• splash of water to form the dough
Instructions
1.Place a deep oven tray on a flame & add a dash of butter and oil
2.Brown the leg bones and carcass, add the onions, carrots & celery, fry for 4 minutes
3.Pour over the ale, crumbling in the stock cubes & adding the bay leaves
4.Stir, and place in a pre-heated oven 180o/gas 4/350f for 40 minutes
5.Seal the pheasant breasts and rolled leg meat for a couple of minutes on each side, place on one side
6.For the dumplings-
7.Sieve the flour, baking powder and a little salt
8.Rub in the suet to a fine crumb & add a little cold water until a dough is formed
9.With floured hands, roll into balls and place on one side
10.Remove the carcass and leg bones from the oven & discard
11.Add the pheasant breasts and legs with the pre-cooked lentils to the stock liquid (make sure the meat is just covered with stock, add a little water if necessary)
12.Place the dumplings on top & return to the oven for a further 20 minutes
13.Serve in deep 'pasta' bowls with creamy potato puree & seasonal braised red cabbage
14.A warming dish that will inspire the next shoot for sure!
Ingredients
• Brace pheasants remove the breast and legs carefully removing all the leg tendons & remove the leg bones. Keep hold of the carcass and leg bones
•1 large onion - roughly chopped
•3 carrots - roughly diced (washed but skin left on)
•2 pints of your favourite ale
•4 beef stock cubes
•1 handful green lentils pre-cook for 3 mins and refresh with cold water (this removes the dark green colour)
• Butter
• oil
•6 bay leaves
•125 grams plain flour
•1 tbsp baking powder
• a little Salt
•60 grams suet
• splash of water to form the dough
Instructions
1.Place a deep oven tray on a flame & add a dash of butter and oil
2.Brown the leg bones and carcass, add the onions, carrots & celery, fry for 4 minutes
3.Pour over the ale, crumbling in the stock cubes & adding the bay leaves
4.Stir, and place in a pre-heated oven 180o/gas 4/350f for 40 minutes
5.Seal the pheasant breasts and rolled leg meat for a couple of minutes on each side, place on one side
6.For the dumplings-
7.Sieve the flour, baking powder and a little salt
8.Rub in the suet to a fine crumb & add a little cold water until a dough is formed
9.With floured hands, roll into balls and place on one side
10.Remove the carcass and leg bones from the oven & discard
11.Add the pheasant breasts and legs with the pre-cooked lentils to the stock liquid (make sure the meat is just covered with stock, add a little water if necessary)
12.Place the dumplings on top & return to the oven for a further 20 minutes
13.Serve in deep 'pasta' bowls with creamy potato puree & seasonal braised red cabbage
14.A warming dish that will inspire the next shoot for sure!
