Pheasant With Risotto, Grilled Asparagus, And Roasted Cauliflower
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Sumac (ground)1 tbsp
Fine Sea Salt4 tbsps
Extra-Virgin Olive Oil2 tbsps
Unsalted Butter6 cups
Chicken Stock (pheasant or)2 tbsps
Olive Oil1 cup
Leek (diced)1 cup
White Wine2 cups
Arborio Rice1 bunch
Asparagus (ends trimmed)Directions:
1
Prep the pheasant: Remove both breasts from the pheasant and season all over with sumac, salt, and pepper
2
Cover and refrigerate the breasts while you make the risotto and vegetables
3
If desired, use the rest of the pheasant to make stock to cook the risotto in
4
Remove both breasts from the pheasant and season all over with sumac, salt, and pepper
5
Cover and refrigerate the breasts while you make the risotto and vegetables
6
If desired, use the rest of the pheasant to make stock to cook the risotto in
7
Make the risotto: In a medium saucepan over moderate heat, warm the stock
8
Keep hot
9
In a second medium saucepan over moderate heat, warm the oil
10
Add the fennel and leek and sauté until tender
11
Add the wine and simmer the mixture until nearly dry
12
Add the rice and sauté, stirring, until lightly toasted
13
Add about 1 ladle's worth of hot stock and cook, stirring frequently, until absorbed
14
Continue adding the stock, 1 ladle's worth at a time, and cook, stirring frequently, until all the stock is absorbed and the risotto is creamy and tender but still al dente
15
Stir in the butter, season with salt and pepper, and keep warm
16
In a medium saucepan over moderate heat, warm the stock
17
Keep hot
18
In a second medium saucepan over moderate heat, warm the oil
19
Add the fennel and leek and sauté until tender
20
Add the wine and simmer the mixture until nearly dry
21
Add the rice and sauté, stirring, until lightly toasted
22
Add about 1 ladle's worth of hot stock and cook, stirring frequently, until absorbed
23
Continue adding the stock, 1 ladle's worth at a time, and cook, stirring frequently, until all the stock is absorbed and the risotto is creamy and tender but still al dente
24
Stir in the butter, season with salt and pepper, and keep warm
25
Grill the asparagus: In a medium bowl, toss together the asparagus, oil, salt, and pepper
26
Heat a grill pan over moderate heat then add the asparagus and grill until tender
27
Alternatively, toss the asparagus, oil, salt, and pepper together on a large baking sheet and roast in a 500°F oven until tender
28
In a medium bowl, toss together the asparagus, oil, salt, and pepper
29
Heat a grill pan over moderate heat then add the asparagus and grill until tender
30
Alternatively, toss the asparagus, oil, salt, and pepper together on a large baking sheet and roast in a 500°F oven until tender
31
Roast the cauliflower: Preheat the oven to 500°F
32
On a large baking sheet, toss together the cauliflower, oil, salt, and pepper
33
Roast until tender and caramelized
34
Preheat the oven to 500°F
35
On a large baking sheet, toss together the cauliflower, oil, salt, and pepper
36
Roast until tender and caramelized
37
Finish the pheasant: In a large sauté pan over moderate heat, warm the oil
38
Add the pheasant and sear, flipping once, until both sides develop a rich brown color
39
Add the butter and sage and once the butter melts, use it to baste the breasts
40
Continue cooking until an instant read thermometer inserted into the thickest part of the pheasant (do not touch the bone) registers 165°F
41
Let the pheasant rest briefly then cut each breast in half
42
In a large sauté pan over moderate heat, warm the oil
43
Add the pheasant and sear, flipping once, until both sides develop a rich brown color
44
Add the butter and sage and once the butter melts, use it to baste the breasts
45
Continue cooking until an instant read thermometer inserted into the thickest part of the pheasant (do not touch the bone) registers 165°F
46
Let the pheasant rest briefly then cut each breast in half
47
To serve: Divide the risotto, asparagus, and cauliflower among 4 plates
48
Top each with 1/2 pheasant breast and garnish with the reserved fennel fronds, if desired
49
Divide the risotto, asparagus, and cauliflower among 4 plates
50
Top each with 1/2 pheasant breast and garnish with the reserved fennel fronds, if desired