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.
Also Like
The perfect wild pheasant recipe with a picture and simple step-by-step instructions. More...
Saddle Of Hare Fillet on Carrot and Sugar Snap Straw
The perfect saddle of hare fillet on carrot and sugar snap straw recipe with a picture and simple step-by-step instructions. More...
Chicken Breast Fillet with Sugar Snap Peas
The perfect chicken breast fillet with sugar snap peas recipe with a picture and simple step-by-step instructions. More...
Meatballs in Onion and Rosemary Sauce with Sugar Snap Peas and Potato Straw
The perfect meatballs in onion and rosemary sauce with sugar snap peas and potato straw recipe with a picture and simple step-by-step instructions. More...
The perfect barley sotto, barley risotto recipe with a picture and simple step-by-step instructions. More...
The perfect colorful sugar snap salad recipe with a picture and simple step-by-step instructions. More...
The perfect fried sugar snap peas recipe with a picture and simple step-by-step instructions. More...
The perfect lentil and sugar snap salad recipe with a picture and simple step-by-step instructions. More...
The perfect sugar snap peas salad recipe with a picture and simple step-by-step instructions. More...
Tagliatelle with Sugar Snap Peas
The perfect tagliatelle with sugar snap peas recipe with a picture and simple step-by-step instructions. More...
The perfect barley risotto with peas recipe with a picture and simple step-by-step instructions. More...
The perfect barley risotto with redfish recipe with a picture and simple step-by-step instructions. More...
The perfect spicy barley risotto recipe with a picture and simple step-by-step instructions. More...
The perfect spinach barley risotto recipe with a picture and simple step-by-step instructions. More...
Strange as it may seem, you can make a wonderful risotto from pearl barley and thereby surprise your loved ones. Ingredients Water – 6 glasses Fresh large shrimps (peeled from the shell) – 500 g Olive oil – 1 tbsp Champignon mushrooms (cut into quarters) ...
Risotto with Asparagus, Sugar Peas and Wild Garlic
The perfect risotto with asparagus, sugar peas and wild garlic recipe with a picture and simple step-by-step instructions. More...
Asparagus and Snap Peas Risotto
The perfect asparagus and snap peas risotto recipe with a picture and simple step-by-step instructions. More...
Fried Potatoes with Sugar Snap Peas
The perfect fried potatoes with sugar snap peas recipe with a picture and simple step-by-step instructions. More...
Smokeys Sugar Snap Chili Salad
The perfect smokeys sugar snap chili salad recipe with a picture and simple step-by-step instructions. More...
Sugar Snap Peas and Kohlrabi Salad
The perfect sugar snap peas and kohlrabi salad recipe with a picture and simple step-by-step instructions. More...
Comments for "Pheasant Breast on Sugar Snap Straw with Barley Risotto on Reduced Wild Bird Stock"
 |
 |
 |
 |
Best Food Ideas
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below
|
|
|
|