Pheasant with truffle risotto Recipe
Recipe Ingredients for Pheasant with truffle risotto
Amount | Ingredient |
---|---|
4th Pheasant clubs | 4th Pheasant breasts triggered |
8 Schb | Bacon |
8th ripe figs | 200 grams |
Risotto rice (arborio, for example) | 1st Shallot, finely diced |
1 / 2 | Clove garlic, finely diced |
100 ml | White wine |
3 tbsp | Olive oil |
80 grams | cold butter cubes |
400 ml | Game stock, made of glass |
800 ml | Veal stock from the jar (alternatively, instant beef bouillon) |
2 tbsp | Cumberland Sauce (finished product) |
1 gl | Truffle cream (finished product) |
Truffle carpaccio (pickled sliced truffle, finished product) | |
Salt and pepper | |
Pheasant with truffle risotto Recipe Directions
1st Preheat the oven to 160 ° C (upper oven) Preheat the pheasant pieces with salt and pepper from the outside. Wrap each breast with 2 slices of bacon. Heat the olive oil in a roasting pan and roast breast and legs around. The lobes in about 20 minutes, the chest in about 10 minutes finish cooking in the oven.
2nd The shallots and garlic in hot olive oil fry, giving risotto rice to simmer briefly glassy and deglaze with the white wine. The risotto with the heated gradually pour in veal stock and cook, stirring to a smooth risotto.
3rd In the meantime, boil the game stock to 150ml and then season to taste with Cumberland sauce, salt and pepper. The ready-roasted pheasant parts from the oven, let rest briefly, add the juice to the wild stock and boil again.
4th The carpaccio truffle risotto and truffle cream to add, season with salt and pepper and stir in the butter cubes. The figs into quarters and cook them with soft butter in the pan for 2-3 minutes. The pheasant breasts cut into tranches and together with the pheasant thighs, the risotto, wild figs and sauce on 4 serving plates.