Pheasant Breast on Sugar Snap Straw with Barley Risotto on Reduced Wild Bird Stock
by Editorial Staff
Summary
| Prep Time | 1 hr 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 pheasant (s), detached breasts with skin and attached, exposed wing bone
- 3 sprigs thyme
- 2 clove (s) garlic, pressed on
- 2 tablespoon olive oil
- salt and pepper
- 50 g pearl barley, (pearl barley)
- 250 ml broth
- 1 small carrot
- 6 cm leek, the white
- 1 teaspoon capers
- 2 tablespoon butter
- 200 g suar snap peas
- 1 red pepper
- 1 pinch (s) sugar
- 200 ml stock, (wild bird stock from our own production), alternatively game stock (glass)
- 1 teaspoon mustard, (fig mustard)
- 1 teaspoon balsamic vinegar, (crema di balsamic vinegar)
- some butter, ice-cold pieces
Print Recipe
Pin Recipe Instructions
- Pearl barley, the smallest barley size, is put into a hair sieve and rinsed thoroughly under cold water. Put on the broth, cook for 5 minutes, then let it soak on the exposed hotplate for 40 minutes. Pour the pearl barley back into a hair sieve and rinse with cold water until the water runs clear. Drain well.
- Cut the carrot and leek into tiny cubes (brunoise), heat 1 tablespoon butter in a saucepan, sweat the vegetables in it until translucent, add pearl barley and capers, mix well and season with salt and pepper.
- If necessary, thread the snow peas and blanch them in boiling water for 1.5 minutes. Rinse ice cold, drain well and dry with kitchen paper. Cut the pods lengthways into fine strips, core the peppers and dice finely. Heat 1 tablespoon butter, sweat the peppers in it, add the pods, mix well and heat quickly. Season with sugar, salt and pepper.
- Heat the olive oil in a pan and flavor with the thyme and the pressed garlic. Season the pheasant breasts with salt and pepper and sear them on both sides at ¾ heat for about a minute, then place the pan in the oven preheated to 70 ° for 15 minutes.
- For the sauce, reduce the stock by half, season with fig mustard, balsamic vinegar, salt and pepper, stir in bits of butter and use it to thicken the sauce.
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