Pheasant and pearl barley risotto recipe - Shooting UK
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.
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 and black pepper, to taste
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