Stuffed pheasant on lentil vegetables
easy
75 mins
75 mins
Ingredients
- 1 collar Soup Greens
- 1 washer Toast
- 50 g Poultry liver
- 20 g Butter or margarine
- 75 g Sausage meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (approx. 1 kg) Cookie-cutter pheasant
- 30 g Bacon
- 1/2 l clear chicken stock (instant)
- 7-10 Tbsp l/8 l dry white wine
- 1 Onion
- 2 TABLESPOONS Oil
- 150 g dried red lentils
- 2 TABLESPOONS Fruit vinegar
- 1 TABLESPOON Fresh cream
- 7-10 Tbsp Parsley and thyme
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean, wash and cut the soup vegetables into pieces. Dice bread. Wash liver, pat dry, also dice. Heat the fat, fry the liver and 1/3 of the soup vegetables in it. Add the sausage meat and bread cubes, season with salt and pepper and knead everything.
- 2
Wash the pheasant, dab dry inside and outside, rub with salt and pepper. Put the filling into the pheasant, close the opening. Put the pheasant with bacon in a small roasting pot. Bake in the preheated oven (electric: 175°C/ gas: level 2) for 50-60 minutes.
- 3
In between, pour chicken soup and wine little by little. Peel and finely chop the onion. Heat the oil in a pot, fry the onions and the rest of the soup vegetables in it. Deglaze with remaining stock and simmer for about 15 minutes.
- 4
Add the lentils after about 5 minutes. Season with salt, pepper, vinegar and a pinch of sugar. Remove the pheasant and keep warm on a plate. Boil down the roast stock, stir in the crème fraîche and season to taste.
- 5
Arrange lentil vegetables around the pheasant, garnish with parsley and thyme as desired. Add the sauce.
Nutrition Facts
1060 kcal
38 g
51 g
103 g
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