Roast pheasant breasts with braised legs in soft spices

Name: Roast pheasant breasts with braised legs in soft spices
Ingredients: 2 pheasants; 50 g butter; 50 g brown lentils, soaked for at least 1 hour; 1 medium-sized onion, finely chopped; 1 stick celery, finely chopped; 1 clove garlic, crushed; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tsp ground ginger; 500 ml chicken stock of water; 500 ml chicken stock of water; salt; 4 shelled cooked chestnuts, chopped; 1 tsp ground cinnamon; 1 tsp grated nutmeg; juice of ½ lemon; 1 tbsp plain yoghurt

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

This dish encapsulates the advantages of braising and roasting. The legs are gently poached until tender, while the breasts are roasted quickly just before serving. The soft spices are nutmeg, cinnamon, coriander seed and, to a lesser extent, ginger. As there is no heat from chillies, the dish will taste a touch unbalanced unless a few drops of lemon juice or a dash of vinegar are added.

Ingredients

Main course
Gluten-free

Ingredients

Method