Faisán con Lenteja Pardina

faisán con lenteja pardina

The pheasant is originally native to Asia, but the Romans were so enamoured with the bird that it was introduced throughout their empire. Pheasants are a common sight in Catalan markets, where they are a fully wild game bird, unlike Britain, where they are bred and released into the wild to shoot. As a result, here they are plentiful and cheap, whereas in Cataluña, they cost at least double. Perhaps the price adds to the flavour…

This is  Catalan style recipe, using a traditional sofregit as a base to the recipe and a picada towards the end, to thicken and enhance the flavour. This style of cooking is typical of the region.

faisán

Pheasant Stock recipe:

1 large pheasant
1 leek
1 stick of celery
1 large carrot
6 pieces garlic
2 sprigs rosemary
2 sprigs sage
2 sprigs thyme
2 bay leaves
6 juniper berries (crushed)
sea salt and cracked black pepper
extra virgin olive oil
1 3/4 pints of water

caldo de faisán

First of all, make a stock with the pheasant (this helps when removing the meat from the bones and keeps it firm). Brown the bird, using extra virgin olive oil, in a cast iron casserole (to caramelise the sugars in the skin and bring out flavour). Sprinkle with salt and pepper while scorching the bird. When the meat has browned, add all the other ingredients to the pot, bring to the boil, skim off any scum, put the lid on and remove to a preheated oven at 150ºC for an hour. Turn the bird over half way through. Note that I used a couple of leak tops – these are perfect for stocks, so don’t throw them away. When done, strain the stock and pick off and chop the meat, into bite size pieces.

Pheasant with Pardina Lentils recipe (serves 3 -4):

the meat from one poached pheasant (boned and chopped)
2 slices smoked streaky bacon (chopped)
1 stick of celery (chopped)
1 red pepper (chopped)
5 medium tomatoes (grated)
6 pieces garlic (finely chopped)
1/2 lb dry Pardina lentils
1 1/2 pints of pheasant stock
1/2 teaspoon pimentón de la Vera dulce
1/2 teaspoon pimentón de la Vera picante
a heaped dessertspoon tomato purée
a squirt anchovy paste
2 bay leaves
extra virgin olive oil

beicon

First of all, chop and brown the smoked streaky bacon, using olive oil, in the vessel that you intend to cook the recipe. I’m using a traditional terracotta cazuela, but a cast iron casserole would be perfect. When done, reserve the bacon for later.

cebolla

Gently caramelise the onion with the pre flavoured bacon oil and an additional splash of olive oil. Be generous with the oil, it’s an ingredient and not just a frying medium – it helps to stop the onion burning. For a good sofregit (fregir means to fry and sofregir, to under fry), the onion should go sticky with a golden colour. Definitely no burnt bits! This may take 30 minutes or more.

tomates

When the onion looks right, add the garlic and tomatoes – cut them in half and grate the wet side. It’s quick and you end up with a disk of skin, which can be thrown away or used in stock. Cook for a couple of minutes,

apio y pimienta

before stirring in the celery and red pepper,

carne

followed by the chopped pheasant meat and bacon.

lenteja pardina

Stir in the Pardina Lentils or other small brown variety – these days Spain imports 95% of it’s Lenteja Pardina from the USA! This type of lentil does not require soaking.

caldo

Pour in the stock and mix in the sherry vinegar, tomato purée, anchovy paste and two bay leaves. Cover and cook gently for 60 – 90 minutes. The lentils are done when they are al dente or soft to the tooth, depending on personal preference. There should be some liquid left which has not been absorbed by the lentils – if necessary add a little stock or water.

Picada recipe:

2 cloves garlic
1 dessertspoon parsley
1 slice sourdough bread (fried)
a dessertspoon sherry vinegar (or to taste)
3 dessertspoons extra virgin olive oil
1/4 cup blanched peeled almonds (toasted)
a pinch coarse sea salt

A picada is the finishing touch to a dish, it thickens and adds additional flavour. Traditionally a picada contain almonds (though other nuts can be used), garlic, dry bread, olive oil, often parsley and some kind of liquid, such as vinegar, stock or cooking juices. Sometimes it contains the cooked liver of the animal (rabbit or chicken) from the main dish. While the lentils are cooking, grind up the picada with a mortar and pestle.

almendras

First, toast the almonds in a frying pan, followed by frying the bread in olive oil.

picada

Crush it all with the pestle, adding the liquids last – to make a smooth pesto like paste.

agente espesante

Stir the picada into the lentils and cook for a couple on minutes more.

Serve with crusty sourdough bread and a glass of robust Catalan red wine, such as Albet i Noya Curios Tempranillo.

Other pheasant posts

About Mad Dog

https://maddogtvdinners.wordpress.com/
This entry was posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish and tagged , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

9 Responses to Faisán con Lenteja Pardina

  1. Eha says:

    *laugh* Methinks I shall be somewhat glad when the hunting/shooting season is over in the Blighty and I might be able to buy the main ingredients of your posts without an on line hassle ! Meanwhile shall adopt your poultry stock and picada recipes and perchance try the main lentil part with something I can shoot down here 🙂 Mad’s anchovy paste and pimento included . . .nice . . .

  2. Ron says:

    A fine and hearty sounding meal and a fun one to make as well. Fasan (pheasant) are quite plentiful here, which means we can usually find one for the pot this time of the year. Can a picada be made without nuts, perhaps with pepitas?

    • Mad Dog says:

      Thanks Ron! Historically a picada contains nuts, generally almonds or hazelnuts, but since the point of it is to thicken and add flavour, I’m sure pepitas and other seeds are perfectly acceptable substitutes. The picada should be ground up smoothly, so that it dissolves invisibly into the finished dish. Paula Wolfert once said, “The picada is the future of cooking.”

  3. Michelle says:

    That sounds lovely. No pheasants here, sadly, except on game farms. I did see what must have been an escapee running through field near my house recently though. I must admit I sorta cheered it on. Run!! Hope you’re doing well.

  4. What an intriguing recipe! I’ve been meaning to get into Catalan cookery for some time now. I’ve done some reading up on it but haven’t yet taken the plunge. There are many similarities to Italian cooking, which I know well, and yet such differences, too. The sofregit sounds very much like a soffritto, for example, but with some variations in ingredients and technique. And there are a few Italian dishes that still use almonds as a thickening agent. (A practice that I’ve read dates at least from the Middle Ages but has become quite rare these days.)

    But anyway, the dish sounds delicious. I love lentils and pheasant, although I’ll like have to find a substitute (a Cornish hen?) where I live now. Will have to give this a go very soon!

    • Mad Dog says:

      Thanks Frank! There’s a huge crossover between Italian and Spanish food – in particular Catalan cuisine. Centuries after the collapse of the Roman Empire, the Aragonese Catalan Empire (which became a uniting factor in modern Spain) controlled two thirds of Italy. This was all around the time that Columbus discovered the Americas, bringing back chllis and tomatoes.
      The Moors were definitely using almonds to thicken cold soups similar to Ajoblanco, so the practice could date back to Ancient Persia.
      A Cornish hen would be a perfect substitute – at this point in the game season, most of the pheasant I’m getting are about 21/2 – 3lbs in weight.
      There’s a very good Catalan recipe book by Colman Andrews, called Catalan Cuisine.

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