Pheasant and pearl barley risotto recipe
Cook up Pheasant And Barley Risotto Recipe with Shooting UK. Discover delicious game bird recipes that celebrate the best of British shooting cuisine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.shootinguk.co.uk.
Cooking tools:
- Pepper mill
- Kitchen scale
- Grater
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Aluminum foil
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- Pheasant breasts, 2
- Butter, 10g
- Olive oil 1 Tbsp
- Garlic cloves, 2, crushed flat with the back of a knife
- Thyme sprigs, 3 or 4, left whole
- Butter, 25g
- Olive oil, 1 Tbsp
- Pearl barley, 150g
- Shallot 1, finely chopped
- Celery stick 1, finely chopped
- Garlic clove 1, crushed or grated
- White vermouth, 100ml
- Thyme leaves, 1 Tbsp
- Hot chicken stock, approx. 500ml (made from a stock cube is fine!)
- Parmesan, a handful, grated
- Sea salt
- black pepper
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