Serves 4

1Braise the lentils in advance. You can serve them as a side to other game or meat dishes just as they are.

2Put the lentils, garlic clove, thyme and red wine into a pan and add enough water to cover by 3cm. Bring to boiling point then turn down to a simmer for 25 to 30 minutes. Test them after 25 minutes. They will soften inside but the skins must be intact. Once cooked, tip the lentils into a bowl so they cool a little, preventing overcooking. Add salt to taste — never do this before cooking as it hardens the lentils.

3To make the stew, place a casserole pan over a medium heat and add the duck fat. Add the onions and garlic and cook for two to three minutes until soft but not coloured. Add the meat and green pepper, then stir-fry for a minute or so. Sprinkle over the paprika and thyme, then pour in the stock. Bring to simmering point and cook for about one hour, until the meat is tender. Finally, stir in the lentils, reheat, scatter over some parsley, then serve.