Grilled breast of pheasant with pommes d' amour

Yield: 1 Servings

Measure Ingredient
1½ cup Chicken broth
1 pinch Saffron threads
1⅔ tablespoon Extra-virgin olive oil
¼ cup Onion; cut into 1/8-inch dice
½ cup Arborio rice
3 fluid ounce Dry white wine
1 tablespoon Parmesan cheese; grated
4 \N Pheasant breast; skinless
2 tablespoons Vegetable oil
\N \N Kosher salt; to taste
\N \N Black pepper; to taste
2 \N Tomatoes; peeled, seeded, chopped
1 \N Black truffle essence; minced, optional
2 fluid ounce Unsalted butter; optional, room temp

This recipe is full of exciting flavors and sensuous textures while maintaining good nutritional balance. The preparation method is a lean one: grilling does not add any fat, and your guests will be doubly impressed that you are willing to stand outside on a cold winter day to cook the pheasant! If fresh asparagus is available, serve it steamed with this dish.

Wine Suggestion: Chateau Calon-Segur "3=E8me Grande Cru Class‚," 1989, Saint-Estephe, Bordeaux, France.

Estimated Time: 60 min

1 Prepare a grill and preheat the oven to 325øF (165øC). Heat ¾ of a cup of the stock in a small saucepan over low heat and add the saffron.

2 Allow the saffron to steep until the liquid is a deep golden color.

Remove from heat.

3 Heat a ½ teaspoon olive oil in a small saut‚ pan over medium-low heat and add the onion. Saut‚ the onion until it is translucent, about 3 minutes, then add the rice and stir until the rice is coated evenly with the oil. Add the saffron-infused stock and wine. Bring the liquid to a simmer, cover, and remove from the heat. Let sit until the rice has absorbed the liquid (about 15 minutes), then spread it in an even layer on a baking sheet.

4 Sprinkle the cheese evenly over the top of the rice. Cover loosely with plastic wrap and refrigerate.

5 Brush the pheasant breasts lightly with vegetable oil and season with salt and pepper. Over medium coals, grill the pheasant 2½ to 3 minutes on each side. Transfer the pheasant to a baking sheet and place in 200øF (93.3øC) oven while completing the recipe.

6 Place the partially cooked rice in a shallow saucepan with a little additional stock (just enough to moisten) and simmer 3 to 4 minutes, stirring constantly, until the rice has absorbed all the liquid. It should be hot and have a creamy texture, but still be slightly chewy.

7 Heat the rest of the olive oil in a large saut‚ pan and add the chopped tomatoes. Season with salt and pepper to taste and saut‚ until hot.

8 Spoon the saffron risotto along the lower left-hand border of each plate.

Spoon the tomatoes in the center alongside the risotto. Top the tomatoes with a pheasant breast.

9 For a more decadent dish, combine some minced black truffle with softened butter and salt and pepper, to taste. Top each breast with 1 tablespoon.

Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998

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