PHEASANT WITH RISOTTO, GRILLED ASPARAGUS, AND ROASTED CAULIFLOWER
Categories Poultry Roast Sauté Asparagus Cauliflower Anniversary Engagement Party
Yield Makes 4 servings
Number Of Ingredients 28
Steps:
- Prep the pheasant:
- Remove both breasts from the pheasant and season all over with sumac, salt, and pepper. Cover and refrigerate the breasts while you make the risotto and vegetables. If desired, use the rest of the pheasant to make stock to cook the risotto in.
- Make the risotto:
- In a medium saucepan over moderate heat, warm the stock. Keep hot.
- In a second medium saucepan over moderate heat, warm the oil. Add the fennel and leek and sauté until tender. Add the wine and simmer the mixture until nearly dry. Add the rice and sauté, stirring, until lightly toasted. Add about 1 ladle's worth of hot stock and cook, stirring frequently, until absorbed. 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. Stir in the butter, season with salt and pepper, and keep warm.
- Grill the asparagus:
- In a medium bowl, toss together the asparagus, oil, salt, and pepper. Heat a grill pan over moderate heat then add the asparagus and grill until tender. Alternatively, toss the asparagus, oil, salt, and pepper together on a large baking sheet and roast in a 500°F oven until tender.
- Roast the cauliflower:
- Preheat the oven to 500°F.
- On a large baking sheet, toss together the cauliflower, oil, salt, and pepper. Roast until tender and caramelized.
- Finish the pheasant:
- In a large sauté pan over moderate heat, warm the oil. Add the pheasant and sear, flipping once, until both sides develop a rich brown color. Add the butter and sage and once the butter melts, use it to baste the breasts. Continue cooking until an instant read thermometer inserted into the thickest part of the pheasant (do not touch the bone) registers 165°F. Let the pheasant rest briefly then cut each breast in half.
- To serve:
- Divide the risotto, asparagus, and cauliflower among 4 plates. Top each with 1/2 pheasant breast and garnish with the reserved fennel fronds, if desired.
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SM TALHA
talha_sm@yahoo.comOverall, this was a great recipe. The pheasant was cooked perfectly and the risotto was creamy and flavorful. I would definitely recommend this recipe to others.
karim dubai
karim-dubai@aol.comThis dish was a bit too rich for my taste, but it was still very good. I think I'll try using a lighter sauce next time.
Furat Mahamud
m-f@gmail.comThis recipe was a hit at my dinner party! Everyone loved the pheasant and the risotto. I'll definitely be making this again.
Jasiya Islam
i.j@gmail.comI loved the flavors in this dish, but the pheasant was a bit tough. I think I'll try using a different cooking method next time.
Amit Kumar yadav Mita
a_mita95@gmail.comThe pheasant was a bit dry, but the risotto was delicious. I'll try this recipe again, but I'll make sure to cook the pheasant more carefully.
tota hani
t97@gmail.comThis recipe was a bit too complicated for me, and the results were just okay. I think I'll stick to simpler pheasant recipes in the future.
Dj COOLKID
djcoolkid3@hotmail.frThis was my first time cooking pheasant, and I was really impressed. The meat was tender and juicy, and the risotto was perfectly cooked. I'll definitely be making this again.
Jerycom Derick
jerycom-derick@hotmail.comI'm not a huge fan of pheasant, but I really enjoyed this recipe. The meat was tender and flavorful, and the risotto was creamy and rich. I'll definitely be making this again.
Nick Kamakaris
kamakarisnick36@hotmail.frThis dish was a bit too rich for my taste, but it was still very good. I think I'll try using a lighter sauce next time.
Shem Ishahiliza
s@gmail.comThis recipe was a hit at my dinner party! Everyone loved the pheasant and the risotto. I'll definitely be making this again.
Brha Nova
n75@hotmail.comI loved the flavors in this dish, but the pheasant was a bit tough. I think I'll try using a different cooking method next time.
chervy
chervy7@hotmail.comThe pheasant was a bit dry, but the risotto was delicious. I'll try this recipe again, but I'll make sure to cook the pheasant more carefully.
Md Kawsir
kawsir@yahoo.comThis recipe was a bit too complicated for me, and the results were just okay. I think I'll stick to simpler pheasant recipes in the future.
Shagwana Rakkel Timoteus
rshagwana@aol.comI love pheasant, and this recipe did not disappoint. The meat was cooked to perfection and the risotto was creamy and flavorful. The asparagus and cauliflower were a nice touch.
Ayana Mekonen
a90@gmail.comThis dish was a bit challenging to make, but it was worth the effort. The pheasant was tender and juicy, and the risotto was perfectly cooked. The asparagus and cauliflower were a nice addition.
Sirleide Souza Porto Ruas
s_r81@gmail.comI'm not a big fan of pheasant, but I decided to give this recipe a try. I'm glad I did! The pheasant was cooked perfectly and the risotto was creamy and flavorful. I'll definitely be making this again.
Sophia Capo
s.capo10@hotmail.comI've tried many pheasant recipes, but this one takes the cake. The combination of flavors and textures was simply divine. My family and friends raved about it.
Kul Koirala
k.koirala18@hotmail.co.ukThis pheasant dish was a true culinary delight! The meat was tender and flavorful, while the risotto was creamy and rich. The asparagus and cauliflower added a nice touch of freshness and crunch. Overall, an amazing meal that I would highly recommend