Pheasant Breasts with Pear Risotto
recipe

A delightful dish featuring tender pheasant breasts served with creamy pear risotto.
Preparation Time: 45 minutes
Serving Size: 4 servings
Ingredients:
*For the Pheasant Breasts:*
- 4 pheasant breasts
- Guanciale fat (or a mix of butter and olive oil)
- Olive oil
- Sea salt, to taste
- Black pepper, to taste
*For the Sauce:*
- 1 small shallot, finely chopped
- 3 cl brandy
- 1 dl hot water
- 1 tsp game stock
- 0.5 - 1 tsp brown sauce
- A splash of water
- Thyme, to taste
- 0.5 tsp blackcurrant jelly
- Black pepper, to taste
*For the Pear Risotto:*
- 2 tbsp olive oil
- 1 shallot, diced
- 1.5 dl risotto rice
- 1 dl white wine
- 1 dl syrup from poached pears
- 4 dl chicken stock
- 2 small poached pears, pureed
- 1 dl grated Parmesan cheese
- Salt, to taste
- Lemon juice, to taste
- 1 tbsp butter
Instructions:
1. Make the Sauce: In a pan, melt guanciale fat or a mix of butter and olive oil. Sauté the chopped shallot until soft. Add brandy and bring to a boil. Stir in hot water and game stock, then thicken with brown sauce. Season with thyme, black pepper, and blackcurrant jelly.
2. Cook the Pheasant Breasts: Season the pheasant breasts with sea salt and black pepper. In a skillet, melt guanciale fat, add olive oil, and sear the breasts until beautifully browned, keeping the inside pink. Wrap in aluminum foil to rest.
3. Prepare the Pear Risotto: Heat olive oil in a pan and sauté the diced shallot until soft. Add risotto rice and stir for a few minutes. Pour in white wine and stir until absorbed. Gradually add pear syrup and chicken stock, cooking according to risotto instructions. Stir in the pureed pears, Parmesan cheese, salt, and lemon juice. Finish with a touch of butter.
4. Serve: Plate the risotto, top with the seared pheasant breasts, and drizzle with sauce. Enjoy this delicious meal!
Nutritional Information (per serving):
- Calories: 450
- Protein: 30g
- Carbohydrates: 45g
- Fat: 20g
- Fiber: 2g
- Sodium: 300mg

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