Recipe - Grilled Breast Of Pheasant With Pommes D Amour

1 One half cup Chicken broth
1 pn Saffron threads
1 2/3 tablespoon Extravirgin olive oil
One fourth cup Onion; cut into 1/8inch
dice
One half cup Arborio rice
3 fl Dry white wine
1 tablespoon Parmesan cheese; grated
4 Pheasant breast; skinless
2 tablespoon Vegetable oil
Kosher salt; to taste
Black pepper; to taste
2 Tomatoes; peeled, seeded,
chopped
1 Black truffle essence;
minced, optional
2 fl Unsalted butter; optional,
room temp

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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 CalonSegur "3=E8me Grande Cru Class‚," 1989,
SaintEstephe, Bordeaux, France.

Estimated Time: 60 min
1 Prepare a grill and preheat the oven to 325øF (165øC). Heat Three fourths 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 One half teaspoon olive oil in a small saut‚ pan over mediumlow 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 saffroninfused 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 2 One half 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 lefthand 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 recipeludigest by LSHW shusky@erols.com on Feb 15, 1998