Recipe for Braised Pheasant with Prunes Lentils and Pickled Walnuts 
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Yield:
4
Ingredients:
Amount Ingredient
2 x pheasants cut into breasts and leg joints (use the remaining carcasses for stock)
1 tbl seasoned flour
1 tbl olive oil
1 lrg onion finely chopped
1 lrg carrot sliced
4 stalk celery chopped
100 ml dry white wine or dry sherry
450 ml stock
10 x pitted prunes (Pruneaux dAgen are my favourite)
75 gm green lentils
1 tbl freshly chopped rosemary or 2 tsp dried
2 x bay leaves
1 x salt and freshly ground black pepper
Instructions:
Instructions: Dust the pheasant pieces with the seasoned flour then brown them quickly all over in the hot oil in an ovento hobcasserole on top of the aga.

Remove the pheasant with a perforated spoon then add the prepared vegetables to the pan and cook covered on the floor of the roasting ovenfor 10 minutes.

Add the wine or sherry and cook on the boiling plateuntil reduced by about half stirring and scraping up any sediment from the bottom of the pan. Return the browned pheasant to the casserole then add sufficient stock to cover.

Stir in the prunes lentils rosemary bay leaves and seasonings then bring to the boil.

Transfer to the floor of the simmering ovenfor 1 1/2 to 2 hours until the pheasant and lentils are just tender.

Season the casserole to taste after adding the pickled walnuts.

You could serve this casserole with some herb dumplings (qv pork goulash with parsley and caraway dumplings).

Serves 4

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