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pheasant casserole cooked with artichoke lentil and hazelnuts

Pheasant Casserole with Artichoke Lentil and Hazelnuts

  • 10 mins
  • 25 mins
  • easy
  • 2
jeff baker
Recipe by
Jeff Baker

Ingredients

  • 500g Jerusalem artichokes
  • 100g Puy lentils
  • 1 x Garlic clove
  • 2 x Celery sticks
  • 500ml rich chicken stock
  • Sprig rosemary
  • Lemon peel
  • 100g Shelled roasted hazelnuts
  • 50g Cold diced butter
  • 2 x Pheasants or a whole chicken for roasting
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Introduction

This rich winter casserole goes well with a roast chicken, pheasant or any game bird of your choice.

Method

  1. Bring chicken or game stock to simmer in a heavy bottom saucepan.
  2. Add lemon peel.
  3. Add rosemary.
  4. Drain artichokes.
  5. Simmer everything for 15 minutes without boiling.
  6. Covering with lid.
  7. Remove lemon and rosemary.
  8. Add pre-cooked lentils, hazelnuts and celery.
  9. Return to heat and simmer for further 10 minutes or untill artichokes are tender.
  10. Finish by adding 50g butter gently shaken into casserole.

Source: My collection - Jeff Baker - J Bakers Bistro Moderne

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