Pheasant with Risotto, Grilled Asparagus, and Roasted Cauliflower

Name: Pheasant with Risotto, Grilled Asparagus, and Roasted Cauliflower
Yield: Makes 4 servings
Ingredients: 1 large pheasant; 1/2 teaspoon ground sumac; 1 teaspoon fine sea salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 3 fresh sage leaves; 6 cups pheasant or chicken stock or low-sodium chicken broth; 2 tablespoons olive oil; 1/2 cup diced fennel (reserve the fronds for garnish, if desired); 1/2 cup diced leek; 1/2 cup white wine; 2 cups arborio rice; 2 tablespoons unsalted butter; 1 tablespoon fine sea salt; 1/2 tablespoon freshly ground black pepper; 1 bunch asparagus, ends trimmed; 2 tablespoons extra-virgin olive oil; 1 tablespoon fine sea salt; 1/2 teaspoon freshly ground black pepper; 1 head cauliflower, cut into florets; 4 tablespoons extra-virgin olive oil; 1/2 tablespoon fine sea salt; 1 teaspoon freshly ground black pepper

August 12, 2013

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Pheasant with Risotto, Grilled Asparagus, and Roasted CauliflowerMasterChef

This is a winning-contestant recipe from Season Four of FOX's MasterChef.

After you remove the breasts for cooking, you can use what remains of the pheasant to make stock to cook the risotto in. Or, feel free to use chicken stock or low-sodium chicken broth.

Recipe notes

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