Pheasant With Risotto, Grilled Asparagus, And Roast

Name: Pheasant With Risotto, Grilled Asparagus, And Roasted Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large pheasant; 1/2 teaspoon ground sumac; 1 teaspoon fine sea salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 3 fresh sage leaves; 6 cups pheasant or chicken stock or low-sodium chicken broth; 2 tablespoons olive oil; 1/2 cup diced fennel (reserve the fronds for garnish, if desired); 1/2 cup diced leek; 1/2 cup white wine; 2 cups arborio rice; 2 tablespoons unsalted butter; 1 tablespoon fine sea salt; 1/2 tablespoon freshly ground black pepper; 1 bunch asparagus, ends trimmed; 2 tablespoons extra-virgin olive oil; 1 tablespoon fine sea salt; 1/2 teaspoon freshly ground black pepper; 1 head cauliflower, cut into florets; 4 tablespoons extra-virgin olive oil; 1/2 tablespoon fine sea salt; 1 teaspoon freshly ground black pepper

Servings: persons

1 large pheasant
1/2 teaspoon ground sumac
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
3 fresh sage leaves
6 cups pheasant or chicken stock or low-sodium chicken broth
2 tablespoons olive oil
1/2 cup diced fennel (reserve the fronds for garnish, if desired)
1/2 cup diced leek
1/2 cup white wine
2 cups arborio rice
2 tablespoons unsalted butter
1 tablespoon fine sea salt
1/2 tablespoon freshly ground black pepper
1 bunch asparagus, ends trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 head cauliflower, cut into florets
4 tablespoons extra-virgin olive oil
1/2 tablespoon fine sea salt
1 teaspoon freshly ground black pepper

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.
2
In a medium saucepan over moderate heat, warm the stock. Keep hot.
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.
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.
5
Preheat the oven to 500u00b0F.
6
On a large baking sheet, toss together the cauliflower, oil, salt, and pepper. Roast until tender and caramelized.
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.
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.

1415

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 large pheasant, 1/2 teaspoon ground sumac, 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Pheasant With Risotto, Grilled Asparagus, And Roasted Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pheasant With Risotto, Grilled Asparagus, And Roasted Cauliflower

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions