4 pheasant legs 4 cloves of garlic, crushed 1 teaspoon butter 1 tablespoon veg oil 2 leeks, sliced down the middle and chopped Rosemary 400g puy or brown lentils rinsed in cold water Water or stock Celeriac peeled and cubed Zest of lemon
Put the oil and butter in a heavy based pan, with a lid, over a medium heat. Dry the pheasant legs of any excess blood and place them in the pan to brown on both sides, maybe 5 minutes in all. Reduce the heat and allow to cook gently for a further 5 minutes. Removeand set aside, add the chopped leek- stir to take up the juices and colour slightly. Stir in the garlic and then the lentils, stir to combine with the leeks, and add the rosemary. Add hot stock or water to just cover, return the pheasant legs and cubed celeriac, cook gently over a low heat for 20 minutes. Top up with water if necessary. The pheasant should just be coming off the bone. Season and serve.