Ingredients

• 2 Pheasant Breasts
• 180g Shallot
• 4 Garlic Cloves
• 100g Carrot
• 10g Fresh Thyme
• 150g Red Lentils
• 2 tablespoons Duck Fat
• 300g Toulouse Sausage
• 100g Cubed Bacon
• 200g Tinned Chopped Tomatoes
• 300ml Red Wine
• 400g Tinned Haricot Beans
• 50g Butter

Tools

• Cooking Chef XL
• Cooking chef xl bowl

Method

1. Attach the Stir Tool
2. Add duck fat to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Heat with splashguard fitted until melted - 2 min, 160°C, Speed OFF
5. Then add Pheasant breast and Toulose sausages to the Cooking Chef XL Bowl gradually
6. Cook with splashguard fitted until browned - 5 min, 160°C, Stir 3
7. Using tongs, transfer the browned meat into a heatproof bowl and set aside
8. Add cubed bacon to the Cooking Chef XL Bowl
9. Cook with splashguard fitted until browned - 3 min, 160°C, Stir 2
10. Then add shallot, garlic clove, carrot and fresh thyme to the Cooking Chef XL Bowl
11. Cook with splashguard fitted until fragrant - 5 min, 120°C, Stir 2
12. Then add red lentils, tinned chopped tomatoes and red wine to the Cooking Chef XL Bowl
13. Cook with splashguard fitted until thickened - 30 min, 105°C, Stir 3
14. Transfer the reserved pheasant and sausage back into the Cooking Chef XL Bowl
15. Add tinned haricot beans and butter to the Cooking Chef XL Bowl
16. Cook with splashguard fitted until cooked through - 15 min, 104°C, Stir 2
17. Serve

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