Pheasant Casserole with Artichoke Lentil and Hazelnuts

Name: Pheasant Casserole with Artichoke Lentil and Hazelnuts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
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

10 mins
25 mins
easy
2

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

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

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