Galantine of Pheasant

Galantine of Pheasant , Mushroom Duxelles and Smoked Bacon with Braised Lentils, Wild Mushrooms and Fondant Potato

Galantine of Pheasant

Preparation time

Cooking time



  • 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


  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.