15 mins (if you already have slow cooked shredded pheasant legs!
A great 'Pheasant Risotto ' recipe from Sophie Bagley at www.gloriousgameltd.co.uk
- 2 tbsp butter
- 1 small onion or a couple of shallots, finely diced
- 1 small leek, chopped into rings
- 2 cloves finely diced garlic
- 250g pearl barley
- 1 tbsp thyme
- 250ml vermouth
- 750ml pheasant or chicken stock.
- 4 handfuls of slow cooked shredded pheasant leg (I batch cook & freeze in portions so they’re available throughout the year) or 4 diced pheasant breasts.
- 4 handfuls spinach leaves
- 2-3 tbsp extra mature cheddar (or parmesan) finely grated
- 8 sage leaves
- Salt & Pepper
- Reserved around 1 tsp butter. Melt the rest & oil and soften onion/shallots & leek. Then add garlic & soften being careful not to burn it.
- Brown pheasant breasts if using.
- Add pearl barley & thyme & shredded pheasant leg, fry for another couple of minutes, coating in the butter. Add a little more butter if needed.
- Add vermouth and reduce a little.
- Add stock and simmer for ½ hour or so, stirring occasionally until the pearl barley is tender. If it looks a little dry add a little more stock/ water / vermouth / wine.
- When barley is tender stir through the spinach leaves until wilted.
- Check everything is piping hot through.
- Turn into serving dish / individual bowls and stir through the cheese. Season.
- Fry the sage leaves in the reserved butter and use to garnish.