Pheasant in Lentil Pot


Rating: 2.0 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:
















Instructions:

Soak lentils in water and leave for one night. The following day make in the soaking water with salt as well as the lemon zest 30 min.

In the meantime, rinse the pheasant and dry it with household paper. With a sharp kitchen knife divide it into 8 portions. Rub vigorously with salt, pepper and sage.

Cut bacon into cubes. Cook in a large roasting pan until translucent. Heat oil in it. Brown the pheasant pieces on all sides. Add the peeled, washed, diced carrots and the cleaned, washed, sliced leeks. Add the lentils with the cooking water. Steam at low temperature for 45 minutes. Stir occasionally. Remove from heat, stir in sour cream and serve.

Serve: Boiled potatoes or mashed potatoes. Drink with a red Bordeaux

Bertelsmann GmbH & Co KG Hamburg, Volume 3 p. 93

20 min.

100 min.

Per person

3077 J

Our tip: Use bacon with a subtle smoky note!

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