Cooking With Game

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    Braised Pheasant with Lentils & Dumplings.

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    Braised Pheasant with Lentils & Dumplings.

    Post  Admin on Thu Feb 05, 2015 3:14 pm

    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!

      Current date/time is Sat Dec 16, 2017 11:40 am