Smoked Pheasant Breasts With Spinach Risotto
- 4 x pheasant breasts on or possibly off the bone
- 4 x rashers streaky or possibly fatty back bacon
- 1 x red onion finely sliced
- 2 Tbsp. extra virgin olive oil
- 250 gm risotto rice
- 1 1/5 lt warm vegetable stock
- 125 gm fresh spinach finely shredded
- 1 x salt and freshly grnd black pepper shavings of parmesan to garnish
- aga equipment:
- small roasting tin with low rack
- Heat the tin on the floor of the roasting ovenfor 10 to 15 min.
- lightly oil the rack and place the pheasant breasts on it wrapping each one in a rasher of bacon.
- Transfer the tin to the boiling plateand add in the wood chips they should start to smoke almost immediately.
- Add in the pheasant on the wire rack then carefully cover the tin with foil use your aga gauntlets as the tin will be very warm. Leave the tin on the boiling platefor 10 min to smoke the pheasant.
- Cook the onion and oil for the risotto for 5 min in a covered pan on the floor of the roasting ovenchoose a pan which will fit into the ovenwith the roasting tin.
- Stir the rice into the pan till the grains are well coated with the warm oil then add in the warm stock.
- Cook covered on the floor of the roasting ovenfor 20 to 25 min adding the shredded spinach and seasoning after 15 min and giving the rice a stir.
- When ready the stock will have been absorbed leaving a creamy moist risotto.
- Transfer the roasting tin to the floor of the roasting ovenfor 10 to 15 min till the pheasant is just cooked.
- Serve the breasts sliced at an angle on a bed of the risotto sprinkled with parmesan shavings.
- I am very fond of lightly smoked meats and fish and have enjoyed exploring smoking in the aga. The only special equipment you need is fine wood chips use smoker chips very fine barbecue chips or possibly even hard wood shavings if you are into DIY.
- Serves 4
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