Breast of Pheasant with a Pearl Barley “risotto”
Ingredients

  • 2 pheasant breasts (or substitute two 5 oz chicken breasts)
  • 1 lemon (juice only) zest first and save for risotto
  • 2 sprigs of Fresh Savory (or 1/8 tsp dried)
  • 1 Tbs. olive oil
  • 4 slices smoked bacon (cut into ¼ inch strips)
  • 2 small leeks (washed and finely chopped)
  • 1 Tbs. butter
  • 6 oz chanterelle mushrooms cut into bite size pieces (substitute with button mushrooms)
  • 1 lemon (zest only)
  • 6 sprigs fresh savory- leaves picked from stem (or 1 tsp dried)
  • 1 cup pearl barley
  • 2 cups cold water
  • 6 oz soft goats cheese
  • 2 cups chicken broth
  • salt and pepper – to taste
  1. Marinade the pheasant breasts with the olive oil, lemon juice and 2 sprigs of savory in a zip lock bag for about 1 hour in the refrigerator.
  2. In a heavy pan, bring the pearl barley and water to a boil and simmer for about 20 minutes until the liquid has evaporated and the barley is tender. Set aside.
  3. Sear the pheasant breasts on the grill over direct heat and cook for about 4 minutes each side. When cooked, remove to a warm plate and keep warm.
  4. In a large pan melt the butter and sauté the bacon until it starts to crisp. Add the leeks and mushrooms and cook over a medium heat until softened.
  5. Stir in the pearl barley and chicken broth and simmer until the liquid starts to “syrup” then fold in the goats cheese, savory and lemon zest.
  6. Add salt and pepper to taste then spoon onto two plates and serve with a breast of pheasant on each.
Serves 2 people.