I love the earthy notes of beetroot and lentils. This recipe gives the lentils a lovely colour and the pheasant works beautifully with those earthy notes and the goats cheese adds a lovely creamy element. I’m coming to the end of my game stash in the freezer so I need to get these recipes on quick and after summer I can look forward to the hew season.
Ingredients (serves 2)
- Drizzle of oil for frying
- 1 large banana shallot, peeled and finely diced
- 2 garlic cloves. Peeled and roughly chopped
- 1 vacuumed 4 pack of cooked beetroot – 3 chopped into cubes. Blitz the other beetroot in a food processor
- 2 bay leaf
- Sprig fresh time
- 150g puy lentils
- 400ml chicken or vegetable stock
- 1 tbsp balsamic vinegar
- 1/2 tsp Worcestershire sauce
- 4 pheasant breast
- 1 tbsp each of butter and oil
- 50g soft goats cheese
- Sea salt and freshly ground pepper
- In a saucepan add a drizzle of oil, add the shallot and cook until softened about 4 minutes. If you think the shallots might catch add a splash of water.
- Add the garlic, bay leaves and thyme sprigs cook for another minute.
- Add the lentils and chopped beetroot give it a quick stir. Add the stock bring to the boil then simmer gently for 20 minutes or until all the liquid has been soaked up.
- While the lentils are cooking add 1 tbsp of oil and butter into a frying pan over a medium heat.
- Season the pheasant breasts with salt and pepper and place carefully in the pan. Cook for 2 minutes on each side, remove and wrap in foil. Leave to rest for 10 minutes.
- When ready to serve stir the puréed beetroot into the lentil mixture along with the balsamic vinegar, Worcestershire sauce and any resting juices left in the foil from the pheasant. Taste and adjust seasoning to how you like it.
- Finish by sharing the lentils between 2 serving bowls, add the rested pheasant breast and finish off with a sprinkling of goats cheese. Enjoy 😊