Roast Pheasant With Lentils & Button Onions

by Game-to-Eat

Pheasant is a joy to eat when it is in season and is packed with vitamins and minerals. Lentils are little nutritional powerhouses too so if you’ve been feeling under the weather, this recipe for roast pheasant with lentils & button onions is just what the doctor ordered. 

Cooking Time 35 minutes
Fry Fry
Serves Serves 4


  • 4 pheasant breasts
  • Cold pressed rapeseed oil
  • 200g button onions, peeled & trimmed
  • 1 clove garlic, peeled
  • Salt and freshly ground black pepper
  • 100g bacon pieces
  • Approx. 10g light brown sugar
  • Parsley, freshly chopped

For the lentils

  • 250g green lentils, no soak variety
  • 1ltr water
  • 8 cloves garlic, peeled
  • 200g bacon pieces
  • 1 onion, peeled and sliced
  • 2 cloves
  • 1 large carrot, peeled and cut into 4 lengthways
  • Fresh herbs, sprig thyme, 1 bay leaf
  • 1 chicken stock cube
  • Salt and freshly ground black pepper


  1. Starting with the lentils, put them in a large pan of water together with all the lentil ingredients. Bring to the boil, cover and simmer until tender. The cooking time is about 35 minutes (check with instructions on the pack). When the lentils are cooked, remove the herbs and vegetables and keep some of the stock to serve with the pheasant.
  2. 10 minutes before the lentils are ready, heat some cold pressed rapeseed oil in large frying pan and fry the pheasant breasts for about 3/4 minutes on each side. Remove from the pan and keep hot.
  3. Add the garlic, onions and bacon pieces to the juices in the frypan, add more oil if necessary and saute until cooked. Add some of the stock to the pan and heat thoroughly.
  4. Slice the pheasant breasts and put on the serving plate with some of the onions, garlic and a little juice. Serve with the lentils sprinkled well with parsley.

Tip: for speed use canned lentils instead of the dried variety. For extra flavour saute a little chopped onion, garlic and bacon pieces, add the lentils and heat thoroughly before serving.

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