Breast of pheasant with barley risotto recipe

Breast of Pheasant with Barley Risotto recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Breast of Pheasant with Barley Risotto is a delightful combination of tender, succulent pheasant breast and creamy barley risotto. The pheasant breast is seared to perfection, creating a crispy outer layer while keeping the meat juicy and flavorful. The barley risotto is cooked in a rich broth, infused with aromatic herbs and finished with a sprinkle of Parmesan cheese. This dish is a perfect choice for those looking to impress with a gourmet meal that is both elegant and comforting.

Keywords: pheasant, barley risotto, gourmet, tender, flavorful.

Breast of pheasant with barley risotto recipe details

Breast of pheasant with barley risotto recipe, recipe Rating: 4.7
Number of votes:124

Ingredients

6 boneless, skinless pheasant breasts (chicken breasts can be substituted)

50 ml (1/4 cup) olive oil

10 ml (2 teaspoons) freshly ground black pepper

75 ml (1/3 cup) chopped shallots

50 ml (1/4 cup) chopped fresh sage (reserve some for garnish)

7 ml (1-1/2 teaspoon) chopped garlic

15 ml (1 Tablespoon) unsalted butter

250 ml (1 cup) pearl barley

530 ml (2 cups, plus 2 Tablespoons) apple cider

75 ml (1/3 cup) freshly grated Parmesan cheese

75 (1/3 cup) cold unsalted butter, diced

1 apple, peeled, cored and diced (optional)

150 ml (2/3 cup) apple cider (for roasting)

225 grams (1/2 pound) fresh oyster mushrooms

22 ml (1-1/2 Tablespoons) vegetable oil

15 ml (1 Tablespoon) unsalted butter

Instructions:

Combine the olive oil, pepper, 1/3 of the shallots, 1/3 of the sage, and the breasts in a glass or stainless steel bowl. Marinate overnight.

To make the barley risotto:Saute remaining shallots and garlic in 15 ml (1 tablespoon) unsalted butter for 1 minute over medium heat. Add the barley, stir for 30 seconds, add about 400 ml (1 2/3 cups) of the cider, and bring to a boil. Cover and cook in a 180-degree C (350 degrees F) oven for 20 to 25 minutes. The cooked mixture should be dry. Remove from the oven and stir in the remaining 130 ml (about 9 Tablespoons) of cider. Place barley over medium heat; add Parmesan and stir until melted. Add salt and pepper to taste. Stir in the cold butter, half at a time, until melted. Just before serving, add reserved sage and apple, if desired. Risotto should have a soupy consistency.

To cook the pheasant: Pour the 150 ml (2/3 cup) apple cider into a small roasting pan. Add the breasts, cover the pan loosely with foil, and roast at 200 degrees C (400 degrees F) for 10 minutes until the pheasant is slightly rare in the middle (10 to 12 minutes for chicken or until cooked through). Meanwhile, saute the oyster mushrooms over high heat in the vegetable oil for 2 to 4 minutes. Add 15 ml (1 Tablespoon) of butter; season with salt and pepper to taste. To serve, spread some risotto on each plate, top with mushrooms, and place a pheasant or chicken breast on top.

Serves:6