INGREDIENTS
Stock
2 whole cock pheasants
1 large onion, thickly sliced
2 large carrots, coarsely chopped
1 large celery stock, coarsely chopped
1.25 gal. (5 L.) of cold water
1 tsp. (5 g.) of salt
10 button or cermini mushrooms
6 fresh parsley sprigs
2 dry bay leaves
6 fresh thyme sprigs
1 cup of dry sherry
10 whole black peppercorns
Risotto
3 large tbsp. (45 ml.) of butter
Fresh pheasant stock
½ of a white onion, finely diced
1 cup (250 g.) of Arborio rice
4 T. (60 ml.) of olive oil
½ cup (120 ml.) of white wine
½ cup (125 g.) Grano Padano or Reggiano Parmigaino, grated
Salt and pepper
Risotto
1 ½ lbs.(680 g.) of fresh wild mushrooms (such as porcini, chantrelle, oyster etc.) cleaned, quartered or ripped, depending on the mushroom
1 T. (15 g.) of butter
1 T. (15 ml.) of olive oil
Salt and pepper
Pheasant
4 hen pheasant breasts, skin on
Leaves from one sprig of rosemary
1 shallot, sliced
Leaves from 5 sprigs of fresh parsley, finely chopped
1 cup (250 ml.) of heavy whipping cream
½ cup (125 ml.) of white wine
½ cup (125 ml.) stock
3 T. (45 ml.) Canola oil
Salt and pepper
PREPARATION
Stock
Put all of the ingredients in a large pot and simmer for 4 hours. Strain and reserve.
Risotto
Ensure the stock is hot and in a nearby sauce pan. Sweat the onions, olive oil, 1 tbsp. of butter and a pinch of salt until soft and translucent.
Add the rice and continue to cook, stirring for 2 minutes. Add the wine and allow to boil off.
Preheat a large frying pan on high heat. Add prepped mushroom, followed by butter, oil, salt and pepper. Sautée for 1 ½ minutes and reserve.
Add in the hot stock, ladle by ladle, and stir continuously until the rice is al dente. Rapidly stir in the remaining butter and cheese, and fold in the mushrooms.
Pheasant
Preheat a large frying pan. Add oil and breast, skin side down. Allow to cook for 5 minutes on one side. Remove the breast and set aside.
Add rosemary, sliced shallot, stock and wine. Deglaze the pan, shaking well.
Add the whipping cream and allow the sauce to reduce by ½. Turn the pan off and add the pheasant breast back in, skin side up.
Cook on the residual heat for 2-3 minutes. Finish sauce with the finely chopped parsley.
Assembly
Plate the risotto in the centre of the plate and place the pheasant on top. Dress the plate with the sauce left over in the pan.