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1
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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2
In a medium saucepan over moderate heat, warm the stock. Keep hot.
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3
In a second medium saucepan over moderate heat, warm the oil. Add the fennel and leek and saute until tender. Add the wine and simmer the mixture until nearly dry. Add the rice and saute, stirring, until lightly toasted. 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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4
In a medium bowl, toss together the asparagus, oil, salt, and pepper. 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 500u00b0F oven until tender.
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5
Preheat the oven to 500u00b0F.
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6
On a large baking sheet, toss together the cauliflower, oil, salt, and pepper. Roast until tender and caramelized.
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7
In a large saute pan over moderate heat, warm the oil. Add the pheasant and sear, flipping once, until both sides develop a rich brown color. 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 165u00b0F. Let the pheasant rest briefly then cut each breast in half.
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8
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.
