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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Recipes arrow Occasionarrow Confit of Pheasant leg with Winter Risotto of Prune & Chestnut
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Confit of Pheasant leg with Winter Risotto of Prune & Chestnut
Description

Devised by Killian Callendar, Head Chef, Merrie Harriers - Winner, Game category, Pub Chef Awards 2005

Ingredients
At a glance
Pheasant
Occasion
Method

Ingredients

2 whole locally shot pheasants

2 whole locally shot pheasants

2 cups Arborio rice

1l wild mushroom stock

12 shelled chestnuts

8 whole prunes

4 tbsps armagnac

4 tbsps olive oil

Sprig of parsley & winter berries to garnish

Duck fat to confit pheasant legs

Notes
Confit of Pheasant leg with Winter Risotto of Prune & Chestnut

Method

Place pheasant leg in duck fat in a low oven to confit until tender and the meat falls from the bone.

Meanwhile, fry Arborio rice in a heavy based pot until the rice is translucent. Add mushroom stock, one ladle at a time until the rice is just cooked.

Slice pheasant breast meat and fry in a separate pan with the chestnuts and prunes. Add the armagnac and flame. Stir in the already cooked risotto. Add more stock until the desired consistency is achieved. Serve in 4 warm bowls. Place one pheasant confit leg on top of each risotto and garnish with a sprig of parsley and a small bunch of winter berries.

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Recipe devised by Westminster Catering College, June 2005