Ingredients:

• 250g sausage meat
• 500gm flat field mushrooms
• 2 x cloves garlic
• 2 x banana shallots
• Sprig thyme
• 100gm bacon lardons
• 1 x cock Pheasant boned drumstick left in
• Thyme oil
• 2 x large Maris pipers
• 250g butter
• Salt and pepper
• Fresh thyme and rosemary
• 100gm puy lentils
• 1 x shallot diced
• 1 x clove garlic crushed
• 100g x girolles
• 100g x chanterelles

Pheasant:

1. Bone out the bird leaving the drumsticks in.
2. Lay out onto thin slices of bacon, lightly season and fill with the mushroom stuffing and reassemble so the pheasant resembles a whole bird. Then roll tightly in cling film tying both ends .
3. Poach in simmering water for 15mins
4. Take out of cling film and dry completely.
5. Place on a mirepoix of vegetables and roast in a hot oven on 200’c for approximately 20 minutes, basting regularly. If unsure use a thermometer – 70’c ideally and leave to rest for 30mins, covered in foil

Mushroom Duxelles:

1. Sweat chopped shallots, thyme and garlic without colour and add the chopped mushrooms.
2. Cook until all the moisture has gone and you have a dry mix and then leave to cool.
3. Add to sausage meat and season.
4. Put to one side

Wild Mushrooms:

1. Clean Mushrooms thoroughly and sauté in butter, with salt & pepper.
2. Drain onto a paper towel.

Braised Puy Lentils:

1. Heat oil in a large sauté pan and add onions, celery and carrots.
2. Stir for 4-5 minutes and then turn the heat down but continue to let the ingredients cook for a further 4-5 minutes, whilst adding garlic and lentils.
3. Pour in stock, salt and mustard and stir until combined.
4. Bring to a good simmer and add bay leaves and thyme and cover to gently simmer on a low heat.

Fondant Potatoes:

1. Place the potato in a sauté pan with butter, clove garlic and thyme and fry until brown.
2. Cover with beef stock and cook in the oven until soft.
3. Using a palette knife ease them out of the pan.

Red wine sauce:

1. Sweat chopped shallots, garlic and thyme without colour, deglace with red wine and port and reduce by half add the EC veal jus and reduce further to a saucing consistency.

To serve:

Place the Galantine of pheasant on top of the lentils sprinkle the mushrooms and lardons and place the fondants around.

I used watercress to garnish and red wine sauce to compliment.