Remove tough tendons from pheasant legs using pliers.
Separate legs and thighs from the carcass while leaving breast meat attached to the ribcage.
Remove the backbone with kitchen scissors and dust the skin in seasoned flour.
Preheat the oven to 200°C.
Brown the legs and breasts in a hot pan with oil and butter, then move meat to a tray.
Roast legs for 5-7 minutes, add breasts, and roast all meat for another 10-12 minutes.
Rest the cooked meat under foil while preparing the sauce in the pan juices.
Sauté shallots and thyme for 10 minutes, adding garlic for the final minute.
DeGlaze with wine and boil until the liquid evokes completely.
Add vinegar and boil away before pouring in stock and reducing by two-thirds.
Stir in mustard and cream, simmer to thicken, and incorporate any resting juices.
Carve breast meat from the bone, slice, and serve over lentils with the sauce.