Stuffed pheasant on lentil vegetables

Name: Stuffed pheasant on lentil vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 collar Soup Greens; 1 washer Toast; 125 g Poultry liver; 1 fine uncooked veal sausage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 1150 g) Cookie-cutter pheasant; 75 g Bacon; 7-10 Tbsp sliced; 2 Onions; 2 TABLESPOONS Oil; 300 g dried red lentils; 2-3 TABLESPOONS Fruit vinegar; 1/2 l Vegetable broth (instant); 7-10 Tbsp Sugar; 7-10 Tbsp Parsley and thyme; 7-10 Tbsp wooden skewers and kitchen yarn

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 collar Soup Greens
1 washer Toast
125 g Poultry liver
1 fine uncooked veal sausage
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 1150 g) Cookie-cutter pheasant
75 g Bacon
7-10 Tbsp sliced
2 Onions
2 TABLESPOONS Oil
300 g dried red lentils
2-3 TABLESPOONS Fruit vinegar
1/2 l Vegetable broth (instant)
7-10 Tbsp Sugar
7-10 Tbsp Parsley and thyme
7-10 Tbsp wooden skewers and kitchen yarn

Directions

1
Clean, wash and chop the soup vegetables. Dice bread. Wash liver, dab dry, also dice. For the filling, press the sausage meat out of the skin into a mixing bowl. Add 1/3 of the soup vegetables, liver and bread cubes, season with salt and pepper.
2
Knead with the dough hook of the hand mixer. Wash the pheasant, dab dry inside and outside, rub with salt and pepper. Put the filling into the pheasant, close the opening with wooden skewers and tie up with kitchen string.
3
Put the pheasant on the fat pan of the oven, cover with bacon and roast in the preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes. In the meantime, peel and finely dice the onions.
4
Heat the oil in a pot and fry the onions until transparent. Add remaining soup vegetables and lentils, deglaze with vinegar and stock, simmer for 15-18 minutes. Season to taste with salt, pepper and sugar. Arrange pheasant and lentil vegetables on a plate and serve garnished with parsley and thyme as desired.