Pheasant with Risotto, Grilled Asparagus, and Roasted Cauliflower

Name: Pheasant with Risotto, Grilled Asparagus, and Roasted Cauliflower
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio rice; 1 bunch asparagus, ends trimmed; 1 teaspoon freshly ground black pepper; 1 head cauliflower, cut into florets; 118 milliliters diced fennel (reserve the fronds for garnish, if desired); 3 fresh sage leaves; 1 teaspoons ground sumac; 118 milliliters diced leek; 1 liters pheasant or chicken stock or low-sodium chicken broth; 4 Tbsps extra-virgin olive oil; 1 large pheasant; 1 Tbsps fine sea salt; 2 Tbsps unsalted butter; 118 milliliters white wine

Pheasant with Risotto, Grilled Asparagus, and Roasted Cauliflower might be just the main course you are searching for. This gluten free recipe serves 4. One serving contains 1301 calories, 97g of protein, and 55g of fat. This recipe is typical of Mediterranean cuisine. Not It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up sage leaves, asparagus, pepper, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Remove both breasts from the pheasant and season all over with sumac, salt, and pepper. Cover and refrigerate the breasts while you make the risotto and vegetables. If desired, use the rest of the pheasant to make stock to cook the risotto in.

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Vegetable

Pheasant

Pepper

Stock

Sumac

Salt

In a medium saucepan over moderate heat, warm the stock. Keep hot.

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Stock

Equipment you will use

Sauce Pan

In a second medium saucepan over moderate heat, warm the oil.

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Cooking Oil

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Sauce Pan

Add the fennel and leek and sauté until tender.

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Fennel

Leek

Add the wine and simmer the mixture until nearly dry.

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Wine

Add the rice and sauté, stirring, until lightly toasted.

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Rice

Add about 1 ladle's worth of hot stock and cook, stirring frequently, until absorbed. Continue adding the stock, 1 ladle's worth at a time, and cook, stirring frequently, until all the stock is absorbed and the risotto is creamy and tender but still al dente. Stir in the butter, season with salt and pepper, and keep warm.

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Salt And Pepper

Butter

Stock

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Ladle

In a medium bowl, toss together the asparagus, oil, salt, and pepper.

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Asparagus

Pepper

Salt

Cooking Oil

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Bowl

Heat a grill pan over moderate heat then add the asparagus and grill until tender. Alternatively, toss the asparagus, oil, salt, and pepper together on a large baking sheet and roast in a 500°F oven until tender.

Ingredients you will need

Asparagus

Pepper

Salt

Cooking Oil

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Baking Sheet

Grill Pan

Grill

Oven

Preheat the oven to 500°F.

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Oven

On a large baking sheet, toss together the cauliflower, oil, salt, and pepper. Roast until tender and caramelized.

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Cauliflower

Pepper

Salt

Cooking Oil

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Baking Sheet

In a large sauté pan over moderate heat, warm the oil.

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Cooking Oil

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Frying Pan

Add the pheasant and sear, flipping once, until both sides develop a rich brown color.

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Pheasant

Add the butter and sage and once the butter melts, use it to baste the breasts. Continue cooking until an instant read thermometer inserted into the thickest part of the pheasant (do not touch the bone) registers 165°F.

Ingredients you will need

Pheasant

Butter

Bone

Sage

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Kitchen Thermometer

Let the pheasant rest briefly then cut each breast in half.

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Pheasant

Divide the risotto, asparagus, and cauliflower among 4 plates. Top each with 1/2 pheasant breast and garnish with the reserved fennel fronds, if desired.

Ingredients you will need

Cauliflower

Asparagus

Pheasant

Fennel

From Master