- 2 Pheasants (each 1 kilogram)
- 3 Shallots
- 1 Carrot
- 3 tablespoons Sunflower seeds
- Iodized salt
- freshly ground pepper
- 2 Juniper berries
- 1 Bay leaf
- 1 Allspice berry
- 2 Cloves
- fresh Marjoram
- 1 jar 400 ml Vegetable stock
- 100 milliliters dry Sherry
- 100 grams fine brown Lentil
- 2 tablespoons Balsamic vinegar
- 2 Tomatoes
- 1 pink Grapefruit
- 1 teaspoon pickled green Peppercorns
- 1 tablespoon 10 grams Butter
- 150 grams lamb's lettuce (or other winter salad)
Divide each pheasant into 4 portions (2 drumsticks, 2 breast pieces), rinse, pat dry.
Peel 2 shallots and cut into wedges. Peel and chop carrots. Heat 2 tablespoons of oil in a large, shallow roasting pan, and fry the pheasant portions. Season with salt and pepper.
Remove the pheasant breast pieces and set aside. Add the prepared shallots, carrots and spices to the pan. Pour in 1/2 cup (200 ml) of vegetable stock, 50 ml (approximately 1 3/4 ouces) of water and the sherry. Place the pot into a preheated oven at 200°C (gas: 3) (approximately 400°F). Braise the drumsticks for about 45 minutes. Add the breasts. Braise everything for about 45 more minutes.
Finely chop the rest of the shallots. Heat 1 tablespoon of oil and sautée the shallots. Add the lentils and season with salt and pepper. Pour in the remaining stock and 50 ml (approximately 1 3/4 ounces) of water. Cover and let simmer for about 40 minutes.
Let lentils cool slightly and season with vinegar. Slice tomatoes into small pieces and add.
Remove pheasant and cook in a flat pan at 225°C (gas: 5) (approximately 440°F) for about 10 minutes, or until brown and crispy.
Sieve the meat juices into a saucepan and boil for about 2 minutes over high heat.
Peel the grapefruit and remove the white skin. Separate the peeled grapefruit into wedges. Add the grapefruit wedges and peppercorn into the meat juice sauce. Stir in butter. Season with salt and pepper. Rinse the lettuce leaves and arrange on plates. Distribute the lentil mixture over the salad. Serve topped with the pheasant and sauce.