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Mediterranean · Main
Game Bird Barley Risotto with Pigeon
Pearl barley cooked slowly in game-leg stock with wine, mushrooms and Parmesan, topped with shredded leg meat and pink slices of pigeon breast. A way to make tough legs luxurious.
- YieldServes 4
- Hands-on1 h 10 min
- Total4 h 7 min
- Difficulty
Ingredients
Stock and meat
- 2pheasant legs
- 1carrot, for the stock, roughly chopped
- 1leek, small, for the stock, roughly chopped
Barley
- 2 tbspunsalted butter
- 200 gonion, medium, chopped
- 2 clovesgarlic, chopped
- 200 gpearl barley, about 1 cup, uncooked
- 120 mldry white wine, about 1/2 cup
- 35 gcarrot, finely diced, about 1/4 cup
- 40 gwild mushrooms, chopped, about 1/2 cup
Finish
- 75 ggreen peas, about 1/2 cup
- 25 gParmesan, finely grated, about 4 tbsp
- 15 gcilantro, chopped, about 1/4 cup, plus 1 tbsp for garnish
- to tastesalt
- to tasteblack pepper, freshly ground
Pigeon
- 4pigeon breasts, skinless, about 75 g each
- 1 tbspunsalted butter
- 1 tbspgrapeseed oil
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