Pheasant with Warm Lentil Salad

Ingredients

• 2 pheasants (about 1 kg each, pre-order at the poultry shop)
• 3 shallots
• 1 Carrot
• 3 tbsp sunflower seeds
• iodized salt
• freshly ground pepper
• 2 juniper berries
• 1 bay leaf
• 1 allspice berry
• 2 cloves of spice cloves
• a few fresh marjoram leaves
• 1 glass (400 ml) vegetable stock
• 100 ml dry sherry
• 100 g fine brown lentils
• 2 tbsp balsamic vinegar
• 2 Tomatoes
• 1 pink grapefruit
• 1 tsp pickled green peppercorns
• 1 tbsp (10 g) butter
• 150 g lamb's lettuce (or other winter salad)

Instructions

1. 1.

   Divide each pheasant into 4 portions (2 legs, 2 breast pieces), rinse and pat dry.

2. 2.

   Peel and slice the shallots. Peel and finely chop the carrot. Heat 2 tbsp oil in a large shallow roasting pan. Brown the poultry parts all around, seasoning with salt and pepper.

3. 3.

   Remove the breast pieces and set aside. Add the prepared shallots, carrot, and spices to the pan. Pour in half a glass (200 ml) vegetable stock, 50 ml water, and sherry. Transfer the pan to a preheated oven (not suitable for convection/ electric stove 200°C / gas burner 3). Braise the pheasant legs for about 45 minutes. Then add the breast pieces. Continue braising for another 45 minutes.

4. 4.

   Finely chop the remaining shallot. Heat 1 tbsp oil, sauté the shallot. Add lentils, salt, and pepper. Deglaze with the remaining stock and 50 ml water. Cover and let simmer for about 40 minutes.

5. 5.

   Let the lentils cool slightly. Season with vinegar, slice tomatoes into fine strips, and add them.

6. 6.

   Remove the pheasant from the oven and brown it in a shallow pan at 225°C (gas burner 5) for about 10 minutes.

7. 7.

   Strain the roasting liquid through a sieve into a pot, reduce over high heat for about 2 minutes.

8. 8.

   Peel the grapefruit thickly, removing the white pith. Cut fillets between the membranes. Add the grapefruit fillets and peppercorns to the sauce. Stir in butter. Season again with salt and pepper. Clean the salad leaves and plate them. Drizzle lentil vinaigrette over the salad. Arrange the pheasant and sauce on top.

9. 9.